If you want the most juicy roasted chicken, it all starts with one simple step—brining. Taking a little time the day before to use a chicken brine makes all the difference, giving you incredibly tender, flavorful meat every single time. This easy brine for roasted chicken helps lock in moisture while enhancing the natural flavors, so your chicken turns out perfectly seasoned and never dry. It’s a simple step that requires just a bit of planning, but I promise—the delicious, foolproof results are always worth it!
When you are ready to roast your chicken be sure and use my easy Whole Roasted Chicken recipe!
Ingredients
- water
- kosher salt
- sugar/honey
- bay leaves
- garlic
- whole peppercorns
- rosemary
- thyme
- parsley
- lemon
- whole chicken
See exact quantities in recipe card below
Instructions
Start by placing all of the ingredients, except the chicken, into a pot. Then, bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes, or until the salt has completely dissolved. Once dissolved, turn off the heat and allow the brine to cool completely.
After the brine has cooled, add the chicken, making sure it is fully submerged. For easy storage, you can transfer everything to an extra-large 2.5-gallon zipper bag and seal it tightly. Then, place it in the refrigerator and let the chicken brine for 8–24 hours.
When ready to cook, remove the chicken from the brine and rinse it under cool water. Finally, pat it dry with paper towels before proceeding with your recipe.
Equipment
All you need is a pot to dissolve the salt into the water and then a large baggie. I love THIS SIZE for this reason!
Storage
When storing your chicken in the brining liquid for 24 hours, I find it much easier to put the chicken in the XL baggie then store in a glass bowl in the fridge. This helps to keep that chicken submerged in the liquid. Do not store your chicken and brine in an aluminum, cast iron or copper pot. These metals react with the salt and will give your chicken a metallic taste.
FAQs
No, the kosher salt dissolves better for brining. If you are worried about having left over salt - it lasts forever and is perfect on sautéed veggies and baked potatoes!
Yes! BUT, make sure it is not aluminum, cast iron or copper as the metal reacts with the salt giving it a metallic taste.
Sides for Chicken
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Brine for Roasted Chicken
Ingredients
- 8 cups water
- ½ cup kosher salt not table salt
- ⅓ cup granulated sugar honey can be substituted
- 3 bay leaves
- 4 cloves garlic peeled and smashed
- 1 Tablespoon whole black peppercorns
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- teaspoon parsley dried
- 1 lemon quartered
- 4 pound whole chicken neck and giblets removed
Instructions
- Add all of the ingredients, except the chicken, into a pot. Bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes, or until the salt has completely dissolved. Once dissolved, turn off the heat and allow the brine to cool completely.After the brine has cooled, add the chicken. At this point you can add the liquid to an XL 2 gallon zip top baggie then add the chicken. Or add the chicken to the pot. Just be sure the pot is not aluminum, copper or cast iron.Be sure the chicken is fully submerged. If using the bag option just place the bag into a large bowl or in the pot so the chicken stays submerged and is easily stored. Place it in the refrigerator and let the chicken brine for 8–24 hours. (24 is best!)When ready to cook, remove the chicken from the brine and rinse it under cool water. Pat it dry with paper towels before proceeding with your recipe.
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