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Classic Chicken Brine

This chicken brine recipe transforms ordinary poultry into the juiciest, most flavorful bird you will ever pull from your oven. A simple solution of salt, sugar, and aromatics delivers restaurant quality results with pantry staples.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauces and Condiments
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brine
  • 1 gallon cold water divided
  • 1 cup kosher salt Diamond Crystal or 3/4 cup Morton kosher salt
  • 1/2 cup granulated sugar
  • 1 tablespoon whole black peppercorns
  • 4 bay leaves
  • 6 cloves garlic smashed
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 lemon halved
  • 2 cups ice cubes
For the Chicken
  • 1 whole chicken 4 to 5 pounds or 4 pounds chicken pieces

Equipment

  • Large stockpot or brining container (minimum 2 gallon capacity)
  • Measuring cups and spoons
  • Long handled spoon
  • Chef's knife and cutting board
  • Wire rack set over a sheet pan
  • Paper towels

Method
 

  1. Pour 4 cups of the water into a large stockpot and place it over high heat. Bring the water to a simmer, which should take about 5 minutes.
  2. Add the kosher salt and sugar to the hot water. Stir continuously with a long handled spoon until both dissolve completely, about 2 minutes.
  3. Add the smashed garlic, peppercorns, bay leaves, thyme sprigs, rosemary sprigs, and lemon halves to the hot brine. Stir gently to distribute the aromatics throughout.
  4. Remove the pot from the heat and add the remaining cold water and ice cubes. Stir until the ice melts completely and the brine reaches room temperature or cooler (below 40°F).
  5. Remove any giblets from the chicken cavity and discard or save for another use. Pat the chicken dry with paper towels.
  6. Place the chicken in a container large enough to hold it completely submerged. Pour the cooled brine over the chicken until it is fully covered.
  7. If the chicken floats, place a heavy plate or sealed bag filled with extra brine on top to keep it submerged.
  8. Cover the container and refrigerate for a minimum of 4 hours or up to 24 hours for maximum effect.
  9. Lift the chicken from the brine and rinse it thoroughly under cold running water for at least 30 seconds on both exterior and interior cavity.
  10. Pat the chicken completely dry with paper towels. Place the dried chicken on a wire rack set over a sheet pan.
  11. For crispiest skin, return the chicken on its rack to the refrigerator uncovered for 1 to 4 hours (optional but recommended).
  12. Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature.

Notes

Skip any recipes that call for adding salt to the chicken after brining. The meat is already perfectly seasoned throughout, and additional salt will push it into inedible territory. Never brine kosher or preseasoned chicken since these products already contain added salt. Discard used brine immediately as it contains raw chicken juices and cannot be safely reused.