A perfectly brined chicken can elevate your cooking to the next level, transforming a simple meal into something extraordinary. If you’re looking for a way to make your chicken tender, juicy, and packed with flavor, then using a chicken brine recipe is the secret weapon you need. Whether you’re preparing a whole roast chicken, grilled wings, or even chicken breasts, brining ensures your poultry is moist and flavorful every time.
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Chicken Brine Recipe
We’ll go over everything you need to know about brining chicken in detail in this post. You’ll discover the science underlying it, how to create the ideal chicken brine recipe, and how to modify it to your preferred flavor. By the end, you’ll know the answers to all of your questions and be prepared to brine your way to consistently cooked chicken.
What Is a Chicken Brine?
You soak your chicken in a brine, which is basically a saltwater solution, before cooking it. The salt penetrates the meat, helping it retain moisture during cooking and enhancing its flavor. Although water, salt, and sugar make up a basic brine, there are countless variations that can incorporate herbs, spices, and other flavorings.
Brining is especially helpful for lean meats like chicken, which can easily dry out if overcooked. The result is a juicy, flavorful chicken that’s seasoned from the inside out.
Why Brine Chicken?
Brining chicken has several key benefits:
- Retention of Moisture: The brine’s salt makes the meat absorb water, preventing it from drying out while cooking.
- Enhancement of Flavor: Herbs, spices, and aromatics can be added to a brine to give the chicken these flavors.
- Improved Texture: The brining process changes the structure of the protein in the chicken, making it more tender and improving the texture.
The Basic Chicken Brine Recipe
A simple chicken brine recipe requires only a few ingredients, but the results are impressive. You can use a whole chicken, chicken breasts, thighs, or even wings in this recipe.
Chicken Brine Recipe
Ingredients
Brine
- 2 Litres Water
- 1/3 cup Kosher or cooking salt, NOT table salt
- 2 cup Lemons, quartered
- 10 Sprigs parsley
- 7 Sprigs thyme
- 2 Sprigs rosemary
- 5 Bay leaves, fresh (or 3 dried)
- 1/4 cup Honey
- 6 Garlic cloves, smashed
- 1 tbsp Black peppercorns
Roast Chicken
- 1.5 – 2 kg Chicken, whole
- 40 g Butter, melted
Instructions
Brining
- Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to a boil and whisk for 1 minute to dissolve the salt.
- Remove from heat, pour in remaining water. Cool thoroughly before using (approximately 30 minutes, then refrigerate for 1 1/2 hours). DO NOT put the chicken in until it is completely cool; this is a health risk (Note 4).
- Flip the chicken upside down so that the legs and breast are on the underside. Submerge the chicken in brine, cover, and chill for 12 to 24 hours. The important thing is that the breast side of the bird remains submerged, so don't worry if the underside doesn't.
Roasting Brined Chicken:
- Take the chicken out of the brine and pat dry to get rid of any extra moisture.
- Tuck wings beneath and, if you'd like, tie legs with string. Brush or drizzle the majority of the butter over the whole surface, including the bottom (the butter will solidify upon contact).
- The chicken should be placed on a rack on a sturdy roasting tray and seasoned with the smallest sprinkle of salt and pepper. Set aside for 20 minutes.
- Preheat fan forced oven to 220°C/430°F.
- Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
- Check after 45 minutes, rotate the pan if it is not browning evenly, and brush with the remaining melted butter.
- Remove the chicken from the roasting tray, cover loosely with foil, and let it rest for 10-15 minutes.
- The chicken is so juicy that it only requires a small drizzle of juices in the pan. If not, prepare a gravy while the chicken is at rest.
Notes
- SALT – important!! Use kosher or cooking salt, which has larger grains than table salt (names vary by country). If you’re using table salt (the fine grains of salt served at the table that you sprinkle on your food), reduce it by two tablespoons.
-
Brine flavoring substitutions:
Substitute honey with maple syrup or 1/4 cup brown sugar.
Use more fresh herbs, or substitute with sage leaves or other herbs of your choosing. Use 1 tbsp dried herbs of your choosing, such as lemons, limes, oranges, or leave out.
Substitute peppercorns for 1/2 teaspoon ground pepper. - Smashed garlic is created by smacking the palm of the hand down on the side of a knife, causing it to burst open but remain mostly intact. In an emergency, use 2 tsp jar paste.
- Warm brine can promote bacterium growth in poultry, posing a health risk. The brine must be totally cold before adding the chicken.
- Brining time: 12 hours is sufficient; 18-24 hours is better. Don’t leave it for more than 24 hours, otherwise the chicken will get excessively salty. Remove the chicken, pat it dry, and place it in the refrigerator until ready to cook.
- Taking chicken out of the fridge before cooking helps it cook evenly.
Chicken Brine Variations for Added Flavor
The basic brine recipe is great, but you can customize your brine to impart even more flavor into the chicken. Here are some delicious variations:
Herb and Garlic Brine:
For an aromatic twist, add fresh herbs and garlic to your brine.
- 4 cloves garlic, smashed
- 2-3 sprigs rosemary
- 3-4 sprigs thyme
- 2-3 bay leaves
- 1 tsp black peppercorns
Simply add these ingredients to the water while heating the brine to allow the flavors to infuse. Strain out the solids before adding the chicken if desired.
Citrus Brine:
Citrus fruits like lemon or orange add a fresh, zesty note to your brined chicken.
- 1 lemon (sliced)
- 1 orange (sliced)
- 2 tbsp honey
- 1 tbsp crushed red pepper flakes (optional, for a bit of heat)
Add the citrus slices to the brine after removing it from the heat to cool.
Spiced Brine:
For a more robust, savory flavor, consider adding spices.
- 1 tbsp whole black peppercorns
- 1 tbsp coriander seeds
- 1 tsp smoked paprika
- 1 cinnamon stick
Heat these spices with the brine to allow their flavors to bloom before cooling and adding the chicken.
Frequently Asked Questions (FAQ) On Chicken Brine Recipe
1. How long should I brine chicken?
The brine time depends on the cut of chicken you’re using:
– Chicken breasts: 30 minutes to 2 hours
– Chicken thighs and wings: 1-2 hours
– Whole chicken: 4-12 hours
Don’t brine for too long, as over-brining can result in overly salty meat.
2. Do I have to rinse the chicken after brining?
Yes, it’s important to rinse the chicken after brining to remove excess salt from the surface. This ensures the chicken isn’t too salty when cooked. After rinsing, pat the chicken dry with paper towels to help the skin crisp up during cooking.
3. Is it okay to substitute table salt for kosher salt?
Yes, but the measurements are different. Since table salt is finer than kosher salt, use less of it. For every 1/4 cup of kosher salt, use about 3 tablespoons of table salt.
4. What’s the difference between wet brining and dry brining?
In a wet brine, the chicken is soaked in a saltwater solution. In a dry brine, the chicken is rubbed with salt and left to sit in the fridge uncovered. Both methods work to enhance flavor and retain moisture, but wet brining adds more water weight, while dry brining tends to produce crisper skin.
5. Can I reuse the brine?
No, it’s not safe to reuse brine as it has been in contact with raw chicken. Always discard the brine after use to prevent any risk of foodborne illness.
6. What if I don’t have time to brine?
If you’re short on time, even a quick 30-minute brine can make a noticeable difference, especially for smaller cuts like breasts or wings. If you really don’t have time, consider a dry brine, where you rub the chicken with salt and let it sit for 30 minutes before cooking.
Pro Tips for the Perfect Brined Chicken
- Plan Ahead: Brining requires some prep time, so make sure to plan ahead, especially if you’re working with a whole chicken, which requires several hours.
- Don’t Overdo It: Over-brining can lead to overly salty or mushy chicken. For optimal results, adhere to the suggested brining times.
- Season After Brining: Although brining adds flavor to the chicken’s interior, you can still add dry rub, spices, or herbs to the outside before cooking to add even more flavor.
- Air Dry for Crisp Skin: After brining, let the chicken uncovered in the fridge for an hour to dry the skin. This will help it crisp up during cooking.
The Best Cooking Methods for Brined Chicken
Brined chicken is quite versatile and can be cooked in a variety of ways, but here are some of the most common ways to highlight its luscious results:
Roasting:
Roasting is ideal for a whole brined chicken or larger cuts like thighs and drumsticks. The oven’s dry heat ensures the skin crisps up beautifully, while the inside stays juicy.
Grilling:
Grilling adds a smoky flavor that pairs perfectly with a brined chicken breast or wings. Just keep an eye on the heat to avoid overcooking the chicken.
Pan-Frying:
Pan-frying chicken breasts or thighs produces crispy, golden-brown results quickly and easily. The added fat from the oil or butter will help achieve an extra crispy crust.
Final Thoughts: Mastering the Art of Brining Chicken
Brining is a simple yet effective technique that can elevate your chicken from average to spectacular. Whether you use a simple saltwater solution or experiment with herbs, spices, and citrus, brining keeps your chicken moist, delicious, and tender. With the right brine recipe and method, you’ll never have to worry about dry, flavorless chicken again.
Remember, the key to successful brining is balance. Use the proper salt-to-water ratio, avoid overbrine, and always rinse and dry your chicken before cooking. By following these steps, you’ll enjoy perfectly cooked chicken every time.
Did You Try Our Recipe?
So glad I tried It!
My chicken has never been this juicy and flavorful! Absolutely saving this one! Love it
