Chicken Brine Recipe
12 servings
servings10 minutes
active time20 minutes
total timeIngredients
8 cups water
1/2 cup kosher salt (do not use table salt)
1/4 cup honey
3 dried bay leaves
5 cloves of garlic (smashed and peeled)
1 tablespoon whole black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley
2 lemons (sliced)
4 lb whole chicken
Directions
Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
Cook for 3-4 minutes or until salt has dissolved.
Turn off the heat and cool completely.
Add the chicken to the cooled brine. Make sure the chicken is completely submerged.
Cover the pot and refrigerate for 8-24 hours.
Remove the chicken from the brine and rinse with cool water; pat dry with paper towels. Proceed with roasting, smoking or frying the chicken.
Notes
Brittany’s version
1/4 red onion
1 fennel bulb
1/4 coconut sugar
1 orange
12 servings
servings10 minutes
active time20 minutes
total time