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Chicken Brine

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By recipetineats.com

Chicken Brine

Prep:15minCook:1h

Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).

Updated at: Wed, 03 Sep 2025 14:22:37 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

5 servings

2 litreswater

⅓ cupkosher salt

or cooking, NOT table salt

10 sprigsparsley

7 sprigsthyme

2 sprigsrosemary

fresh, or 3 dried

¼ cuphoney

1 Tbspblack peppercorns

1.5kgchicken

Instructions

View on recipetineats.com

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Notes

18 liked

1 disliked

Moist

Easy

Go-to

Delicious

Kid-friendly

Autumn· 6 months ago

So good! Makes your chicken so flavorful and moist!

Emilio Morales Paredes· 8 months ago

Special occasion

I brined the chicken for 12 hours, and then covered it (and under the breast’s skin) in butter, salt, pepper, and garlic granules. I used a roasting rack. The chicken was moist and delicious, and the skin was crispy and lovely.

I brined the chicken for 12 hours, and then covered it (and under the breast’s skin) in butter, salt, pepper, and garlic granules.

I used a roasting rack. The chicken was moist and delicious, and the skin was crispy and lovely.

Amanda Zheng· last year

Our chicken turned out so moist and flavorful. We will be doing it again. We did the full 24 hour brine. I had some extra aage on hand so i went ahead and added that to the brine. I did lightly salt and pepper the skin but also rubbed lots of no salt seasoning all over the chicken.

L· 2 years ago

I make this every year. I always do a little less salt based off how i feel that year. Chicken always comes out perfect!

Ruth Helena· 2 years ago

I wouldn't let it go quite as long next time because it was saltier than I expected. Also, the chicken was cooked too long, but that's apart from the quality of the brine.

Juls Harvell· 2 years ago

Makes leftovers

Special occasion

This is my go to brine. It’s easily adaptable to what I have on hand and makes an amazing roast chicken. To cook the chicken I do make a compound butter with a bit of parsley to rub under the skin onto the breasts and then a tiny bit on the skin.

This is my go to brine. It’s easily adaptable to what I have on hand and makes an amazing roast chicken. To cook the chicken I do make a compound butter with a bit of parsley to rub under the skin onto the breasts and then a tiny bit on the skin.

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