Chicken Brine Recipe

Water: The base of the brine, used to dissolve the salt and sugar and to submerge the chicken.

Kosher salt: Essential for the brining process, it helps to tenderize the chicken and enhance its flavor.

Sugar: Balances the saltiness and adds a touch of sweetness to the brine.

Black peppercorns: Adds a subtle spice and depth of flavor to the brine.

Dried thyme: Provides an earthy, aromatic note that complements the chicken.

Garlic: Smashed cloves infuse the brine with a robust, savory flavor.

To ensure the brine penetrates the chicken thoroughly, consider spatchcocking the bird before submerging it. This technique involves removing the backbone and flattening the chicken, which increases the surface area exposed to the brine. This allows for more even seasoning and moisture absorption, resulting in a juicier and more flavorful chicken.

• water - Substitute with vegetable broth: Adds extra flavor to the brine, enhancing the taste of the chicken.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative.

• sugar - Substitute with honey: Honey adds a subtle sweetness and can help with caramelization.

• black peppercorns - Substitute with white peppercorns: White peppercorns provide a similar peppery flavor but with a slightly different aroma.

• dried thyme - Substitute with dried rosemary: Dried rosemary offers a robust, earthy flavor that complements chicken well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the overall taste of the brine.

• Ensure the chicken is fully submerged in the brine before storing. Use a large, non-reactive container like a glass or plastic bowl, or a resealable plastic bag.
• If using a resealable plastic bag, place it in a large bowl to prevent any potential leaks.
• Cover the container or seal the bag tightly to avoid any contamination.
• Store the brined chicken in the refrigerator. The ideal temperature for brining is between 35°F and 40°F.
• For best results, brine the chicken for at least 4 hours, but no more than 24 hours to avoid over-brining, which can make the meat too salty and mushy.
• If you need to freeze the brined chicken, remove it from the brine after the recommended time, rinse it under cold water, and pat it dry with paper towels.
• Place the rinsed and dried chicken in a freezer-safe bag or container. Label it with the date and type of meat.
• Freeze the chicken for up to 3 months. For best quality, use it within this time frame.
• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, cook the chicken as desired, ensuring it reaches an internal temperature of 165°F for safe consumption.

• Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it loosely with aluminum foil to retain moisture. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quick and even reheating, use a microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals if necessary.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of chicken broth or olive oil to the pan, then add the chicken. Cover and cook for about 5-7 minutes, flipping halfway through, until heated thoroughly.

• For a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C), place the chicken inside, and heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• To retain the juiciness, use a sous vide method. Place the chicken in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 30 minutes. This gentle reheating method ensures the chicken remains tender and moist.

• Large pot: Used to combine water, kosher salt, and sugar, and to bring the mixture to a boil.

• Stirring spoon: Essential for stirring the water, kosher salt, and sugar until they dissolve.

• Measuring cups: Necessary for accurately measuring the kosher salt and sugar.

• Measuring spoons: Used to measure the black peppercorns and dried thyme.

• Garlic press or knife: Useful for smashing the garlic cloves.

• Stove: Needed to bring the brine mixture to a boil.

• Refrigerator: Required to cool the brine and to refrigerate the chicken while it is submerged in the brine.

• Large bowl or container: Used to submerge the chicken in the brine.

• Tongs: Handy for removing the chicken from the brine.

• Colander: Useful for rinsing the chicken under cold water.

• Paper towels: Needed to pat the chicken dry before cooking.

Prepare ingredients in advance: Measure and set aside salt, sugar, and spices the night before to streamline the process.

Use hot water: Dissolve salt and sugar faster by using hot water, then cool the brine quickly with ice.

Smash garlic efficiently: Use the flat side of a knife to quickly smash garlic cloves, saving time.

Cool brine quickly: Place the pot in an ice bath to speed up the cooling process before adding the chicken.

Batch brine: Make a larger batch of brine and store it in the fridge for future use.