Basic Chicken Brine

Basic Chicken Brine

A salt-and-sugar solution that keeps chicken juicy and well-seasoned through the cook.

Total 3 hr Makes 16 oz Calories 5/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple brine dissolves salt, sugar, and aromatics in water to season chicken deeply and help it retain moisture during roasting or grilling. It works for whole birds, parts, or thighs and breasts alike, and forms the starting point for countless flavor variations. Use it before any dry-heat cooking method for noticeably juicier, more flavorful meat.

Ingredients

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 3 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 teaspoon whole allspice or coriander seeds
  • 1 cup ice cubes

Method

  1. In a 6-quart saucepan, combine 2 cups of the water with the kosher salt, sugar, garlic, peppercorns, bay leaves, and allspice or coriander seeds.

  2. Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar fully dissolve.

  3. Remove from heat and stir in the remaining 2 cups water and the ice cubes to cool the brine to room temperature.

  4. Once completely cool, submerge the chicken in the brine, cover, and refrigerate.

  5. Remove the chicken from the brine, rinse briefly under cold water, and pat dry with paper towels before cooking.

Rate this recipe

★ 4.5 (1)

Basic Chicken Brine

This simple brine dissolves salt, sugar, and aromatics in water to season chicken deeply and help it retain moisture during roasting or grilling. It works for whole birds, parts, or thighs and breasts alike, and forms the starting point for countless flavor variations. Use it before any dry-heat cooking method for noticeably juicier, more flavorful meat.

3 hr 16 oz 5 cal

Ingredients

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 3 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 teaspoon whole allspice or coriander seeds
  • 1 cup ice cubes

Method

  1. 1

    In a 6-quart saucepan, combine 2 cups of the water with the kosher salt, sugar, garlic, peppercorns, bay leaves, and allspice or coriander seeds.

  2. 2

    Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar fully dissolve.

  3. 3

    Remove from heat and stir in the remaining 2 cups water and the ice cubes to cool the brine to room temperature.

  4. 4

    Once completely cool, submerge the chicken in the brine, cover, and refrigerate.

  5. 5

    Remove the chicken from the brine, rinse briefly under cold water, and pat dry with paper towels before cooking.