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 drawing out moisture and enhancing the flavor of the chicken.

Sugar: Balances the saltiness and helps in caramelizing the chicken skin when cooked.

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

Dried thyme: An aromatic herb that adds earthy notes to the chicken.

Dried rosemary: Provides a pine-like fragrance and flavor, enhancing the overall taste.

Dried sage: Adds a slightly peppery and savory flavor to the brine.

When preparing the brine, ensure that the water is at room temperature before adding the chicken. This helps the salt and sugar dissolve more effectively and ensures the herbs and spices release their flavors into the solution. Additionally, consider lightly crushing the black peppercorns to enhance their infusion into the brine.

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

• kosher salt - Substitute with sea salt: Sea salt can provide a similar level of salinity and minerals, though you may need to adjust the quantity slightly.

• sugar - Substitute with honey: Honey can add a touch of sweetness and a slight floral note to the brine.

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

• dried thyme - Substitute with fresh thyme: Fresh thyme can provide a more vibrant and aromatic flavor, though you may need to use more of it.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary offers a more intense and aromatic flavor compared to dried.

• dried sage - Substitute with fresh sage: Fresh sage can provide a more robust and aromatic flavor, enhancing 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.
• Cover the container tightly with a lid or plastic wrap to prevent any contamination and to keep the brine from absorbing other odors in the refrigerator.
• Store the brined chicken in the refrigerator for the recommended time, which is 4 hours or up to overnight. Do not exceed 24 hours as it may result in overly salty chicken.
• If you need to freeze the brined chicken, remove it from the brine after the recommended time, rinse it thoroughly under cold water, and pat it dry with paper towels.
• Place the rinsed chicken in a freezer-safe bag or airtight container. Label it with the date and type of chicken for easy identification.
• For best results, freeze the chicken for up to 3 months. When ready to use, thaw the chicken in the refrigerator overnight before cooking.
• Do not reuse the brine after it has been in contact with raw chicken. Discard any leftover brine to avoid cross-contamination.
• If you have leftover brine that hasn't been used, store it in an airtight container in the refrigerator for up to one week.

• Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 2-3 minutes, checking and turning halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of chicken broth or olive oil to the pan. Place the chicken in the skillet, cover, and heat for 5-7 minutes, turning occasionally until warmed through.

• For a crispy exterior, use an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To retain the juiciness, use a sous-vide method. Place the chicken in a vacuum-sealed bag and submerge it in a water bath set to 140°F (60°C). Heat for 30-45 minutes, then sear in a hot skillet for a crispy finish if desired.

• Large pot: A vessel to combine all the ingredients and hold the brine solution.

• Wooden spoon: Used to stir the mixture until the salt and sugar are dissolved.

• Measuring cups: Essential for accurately measuring the salt, sugar, and water.

• Measuring spoons: Necessary for measuring out the black peppercorns, dried thyme, dried rosemary, and dried sage.

• Refrigerator: Keeps the brine and chicken at a safe temperature during the brining process.

• Tongs: Useful for submerging and removing the chicken from the brine.

• Colander: Helps to rinse the chicken thoroughly before cooking.

• Cutting board: Provides a clean surface to handle the chicken before and after brining.

• Knife: Useful for any trimming or preparation needed for the chicken before brining.

Prepare ingredients ahead: Measure and set aside salt, sugar, and herbs the night before to streamline the process.

Use warm water: Dissolve salt and sugar faster by using warm water, then cool the brine before adding the chicken.

Batch brining: Brine multiple chicken pieces at once and freeze them for future use.

Pre-mix spices: Combine peppercorns, thyme, rosemary, and sage in a jar for quick access.