Whole Chicken Brine
Learn how to brine chicken in easy steps with my whole chicken brine recipe. This wet brine is made with a few simple ingredients, and it's quick to make. It tenderizes and makes any poultry moist and juicy.
Servings: 1
Calories: 227kcal
Equipment
- Large pot
Ingredients
- 1 Whole chicken 1.5-3kg
- 3 litres Water
- ½ cup Salt
- 3 tablespoons Sugar
- 1 tablespoon Mixed herbs
- 1 teaspoon Black pepper
- 1 large Orange sliced
- 2 Bay leaves optional
- 1 sprig Fresh rosemary optional
Instructions
- Add 4 cups of water to a large pot, place it on medium heat, and bring it to a boil.
- Pour in salt and sugar, stir until they dissolve completely. Make sure no crystals remain.Add the mixed herbs and black pepper. Stir and take the pot off the heat.
- Pour in the orange slices, then add 2 litres of cold water, enough to fully submerge the whole chicken. The cold water will help cool down the brine quickly.
How To Brine a Whole Chicken
- When the brine is completely cool, submerge the whole chicken (for food safety reasons, the brine must be fully cooled and the chicken fully submerged).
- Cover the pot and refrigerate for the entire brining time (6-12 hours).
- Bring out the chicken, pat dry with paper towels and it's ready to be cooked.
Notes
- Reduce the sugar if you prefer a less sweet profile or if you’re using sweet sauces.
- Ensure the salt and sugar are fully dissolved in the water.
- Completely cool down the brine before use.
- For crispier skin, dry the chicken very well after removing it from the brine.
Nutrition
Calories: 227kcal | Carbohydrates: 58g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 59065mg | Potassium: 370mg | Fiber: 5g | Sugar: 53g | Vitamin A: 766IU | Vitamin C: 103mg | Calcium: 208mg | Iron: 1mg