Brine for Roasted Chicken
This easy chicken brine creates juicy, tender, and flavorful roasted chicken every time with a simple blend of salt, seasonings, and water.
Servings: 4
Calories: 84kcal
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.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 14172mg | Potassium: 89mg | Fiber: 2g | Sugar: 17g | Vitamin A: 49IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg
