Description
Brining is a simple and effective technique to keep chicken juicy and flavorful. This basic brine formula ensures tender, well-seasoned meat, perfect for roasting, grilling, or frying. The combination of salt, water, and optional aromatics enhances the chicken’s natural flavors, making it a must-try for home cooks.
Ingredients
Scale
- 4 cups (1 quart) water
- ¼ cup kosher salt (or 3 tbsp table salt)
- 2 tbsp sugar (optional, for balance)
- 2 cups ice water (to cool the brine)
- Optional Add-ins for Flavor:
- 2 cloves garlic (crushed)
- 1 tsp black peppercorns
- 1 bay leaf
- ½ tsp dried thyme or rosemary
- 1 tbsp lemon juice or apple cider vinegar
Instructions
Dissolve the Salt and Sugar:
- In a medium saucepan, bring 4 cups of water to a simmer.
- Stir in the salt and sugar until completely dissolved.
Cool the Brine:
- Remove from heat and add 2 cups of ice water to cool it down quickly.
- Ensure the brine is at room temperature or cooler before adding the chicken.
Brine the Chicken:
- Place the chicken (whole or pieces) in a large bowl or resealable bag.
- Pour the cooled brine over the chicken, ensuring it’s fully submerged.
- Cover and refrigerate:
- Chicken breasts: 30 minutes to 1 hour
- Chicken thighs/wings: 1 to 2 hours
- Whole chicken: 8 to 12 hours
Rinse and Dry:
- Remove the chicken from the brine and rinse under cold water.
- Pat dry with paper towels before cooking.
Notes
- Don’t over-brine: Too much time in the brine can make the chicken overly salty.
- Skip rinsing if using a low-salt brine (under 5% salt solution).
- For a richer flavor, replace water with broth or add aromatic herbs and spices.
- Pat drying is essential for crispy skin when roasting or grilling.
- Use kosher salt; table salt is more concentrated, so adjust accordingly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (for making the brine)
- Category: Chicken Preparation
- Method: Brining
- Cuisine: Universal
Nutrition
- Serving Size: 4 oz (brined chicken, without added moisture)
- Calories: 120
- Sugar: 0g
- Sodium: 450mg (varies based on rinsing and absorption)
- Fat: 3g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 65mg