Unlock the secret to unbelievably juicy and flavorful chicken with this ultimate brine recipe!
Say goodbye to dry, lackluster poultry and hello to a taste sensation that will have everyone begging for more.
Prepare to discover the simple soak that transforms ordinary chicken into a culinary masterpiece.
Brining Ingredients
To get started, let's talk about what you'll need for the brine – this is where the magic happens! You're going to need two liters of cold tap water, which is about two quarts. Next, grab 1/3 cup of kosher or cooking salt. Don't use table salt – it's a different beast.
Now, for the tasty stuff: two lemons, quartered; ten sprigs of fresh parsley; seven sprigs of thyme; and two sprigs of rosemary. For some extra flavor, consider the benefits of lemon juice for tenderizing meat. We're not done yet—five bay leaves (fresh is best, but three dried ones work), 1/4 cup of honey (or maple syrup if you're feeling fancy), six smashed garlic cloves (smash 'em good!), and a tablespoon of black peppercorns. That's all, folks!
Brining Instructions
Now, here's how we're gonna work our brine! I'm gonna have you pour about 1/3 of the water into a large pot – big enough for the brine and chicken. Add the rest of the brine ingredients.
Next, bring it to a boil… for just a minute. Stir it, so the salt dissolves. Remove from heat, pour in the rest of the water, and cool it *completely* before going any further!! Remember, you can achieve restaurant-level results just like in an easy-to-make Chicken Cordon Bleu recipe with the right simple steps.
I cool the brine for 30 minutes, then refrigerate another 90 mins. I'm just being careful here—don't risk putting the chicken in warm brine because gross bacteria love that!!!
Last thing, flip the chicken upside down in the brine, cover, and refrigerate. Twelve to 24 hours is ideal; don't go over a day! It should be mostly submerged… you got this!
Roasting Instructions
Alright, let's get this chicken roasted to perfection! Pull your beautifully brined bird from its salty bath and pat it dry. Don't be shy, get all that moisture off, so it is crisp! Next, prep this chicken how you imagined!
Here's the fun part:
- Tie up those drumsticks tight. Strut your inner chicken!
- Tuck the wings.
- Butter up chicken!
- Season lightly with salt and pepper!
Pop it on a rack in a roasting pan and let it chill for 20 minutes.
Preheat to 430°F (220°C), then dial it back to 350°F (180°C) when you stick the bird in. Roast for about 50-60 minutes, or until that lovely golden brown you expect happens. Don't forget at 45 minutes to brush melted butter over the chicken! Make sure the juices run clear! Rest for 10-15; you've earned it.
Recipe Notes
Let's explore some essential recipe notes, which can really make or break this dish! First off, salt is key—seriously! You gotta use kosher or cooking salt, not that fine table stuff. If you're stuck with table salt, cut it down by 2 tablespoons.
Feeling adventurous? Swap honey with maple syrup or brown sugar. Fresh herbs? Go wild! And lemons? Limes or oranges work too—or skip 'em entirely!
Smash that garlic good—use your palm on the knife. Warm brine is a no-no—bacteria loves that! And don't brine longer than 24 hours, or your bird will be salty.
Pull the chicken out, pat it dry, and let it chill a bit before roasting—it helps things cook evenly, trust me. A 2 kg chicken needs about an hour. But remember, brined chicken cooks faster!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: Varies (check internal temperature)
Serving Size: Varies
Ingredients:
- 1 whole chicken
- Brine (recipe elsewhere)
- Butter
- Seasonings (to taste)
Instructions:
- Brine chicken according to brine recipe.
- Pat chicken dry. Tie drumsticks.
- Butter chicken. Season generously.
- Roast, brushing with melted butter during cooking, until cooked through.
Nutrition (Estimated per serving, varies greatly):
- Calories: 400-600
- Protein: 50-70g
- Fat: 20-40g
- Sodium: Varies greatly based on brine.