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Chicken Brine

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Chicken Brine

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Chicken Brine

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Chicken Brine

4/4

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: Mon, 14 Apr 2025 15:08:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

53

Low

Glycemic Load

10

Low

Nutrition per serving

Calories545 kcal (27%)

Total Fat36.4 g (52%)

Carbs18.2 g (7%)

Sugars14.2 g (16%)

Protein37.6 g (75%)

Sodium6251.6 mg (313%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

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

17 liked

1 disliked

Moist

Easy

Go-to

Delicious

Makes leftovers

Emilio Morales Paredes· 2 weeks 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· 7 months ago

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.

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· last year

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.