Easy Chicken Brine Recipe
Two flavorful chicken brine recipe that are both moist, tender and juicy. A wet brine and a dry brine recipe that you can use for any poultry, ready to roast or in a smoker for smoked chicken.
Servings 1 chicken
Equipment
- Stock Pot
Ingredients
Wet Brine
- 1 gallon / 4 litres of water
- ¾ cup table salt or use 1 cup of Kosher Salt
- ¾ cup sugar
- 1 small onion
- 4 cloves garlic
- 1 carrot
- 1 small celery stalk
- 2 bay leafs
- 1 teaspoon whole peppercorns
- 1 clove
- 1 teaspoon thyme
- 1 bunch of parsley
Dry Brine
- 4 teaspoons kosher salt or coarse salt (1 teaspoon per pound of chicken)
- 5 teaspoons spice mix paprika, garlic powder, black pepper, thyme
Instructions
Wet Brine
- Place all ingredients into a stock pot. Bring to a boil, mixing the ensure the salt and sugar has dissolved. Boil for 4 minutes and remove from heat. Place into refrigerator until completely cooled before using.
- Fully submerge chicken into cold brine solution. Cover and refrigerate at least overnight, up to 24 hours. Remove from brine, season and cook by your preferred method.
Dry Brine
- Mix together the salt and spices. Rub the spice mixture all over the chicken, including the inside cavity. Cover and refrigerate at least overnight. Cook by your preferred method.