Easy Chicken Brine

🧂 Ingredients

• 2 liters Water
• 1 Whole Chicken

  about 3 pounds
• 3 tablespoon Kosher salt
• 1 tablespoon Whole peppercorns
• 1 large Orange or lemon

  sliced
• 5 Garlic cloves
• ½ thumpsize Ginger

  sliced
• 3 sprigs of each Fresh thyme, parsley, rosemary and basil.

  or use 2 types of herbs
• 1 medium Onion

  cut into large sizes.

Instructions

• 1 Combine all the ingredients in a pot and boil for 10 minutes.
• 2 Once you've boiled the brine remove it from the heat and let it cool to room
  temperature before using it with the chicken. If you're in a hurry, you can
  place the brine in the refrigerator to speed up the cooling process.
  
  Note: Never add raw chicken to hot or warm brine—the brine should be completely
  cooled to avoid partially cooking the chicken or affecting its texture.
• 3 When cooled, put the chicken inside the brine, breast side facing down. Cover
  and refrigerate for 12-24 hours.
• 4 After removing the chicken from the brine, you can choose to rinse or not. Pat
  it dry with paper towels to remove excess moisture (this helps achieve crispy
  skin if you're roasting or frying). Let the chicken sit on the counter for about
  20-30 minutes to come to room temperature before cooking.
• 5 Cook in your preferred method. See this grilled whole chicken recipe after
  brining.

Nutrition Info