Chicken Brine Recipe

🧂 Ingredients

• 8 cups cold tap water
• 1/3 cup Morton kosher salt

  (*see note below)
• 1/4 cup white sugar
• 3 cloves garlic

  smashed
• 1 teaspoon black peppercorns
• 2 sprigs of fresh rosemary
• 1-2 small cinnamon sticks

  optional

Instructions

• 1 In a medium stockpot, simmer for 1 minute over medium heat, 2 cups of water with
  sugar and kosher salt.
• 2 Once they have dissolved, remove the stockpot from the heat.
• 3 Stir in garlic, rosemary sprigs, peppercorns and optional cinnamon stick. Add
  the remaining cold water.
• 4 Let the chicken brine cool for 30 minutes. Then place the stockpot into the
  refrigerator for 30 minutes, until thoroughly cooled.
• 5 Once cold, submerge the whole raw chicken into the brine liquid. Cover the pot
  and place it back into the refrigerator for 6 hours.
  
  Brine chicken pieces like thighs, breasts, and legs for 4 hours.
• 6 Once brined, remove the chicken from the solution, and pat dry with paper
  towels.
• 7 Season with low salt or no salt rub, and cook as directed.

Nutrition Info