Timeless Chicken Brine

🕒 Prep: 15 min
🔥 Cook: 5 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Brining is an age-old technique that works wonders for chicken, making it juicy and flavorful. This timeless chicken brine recipe combines simple ingredients to elevate your roast or grilled chicken to a whole new level of deliciousness.

Ingredients for Timeless Chicken Brine

The backbone of this brine is water, which acts as the medium to dissolve and carry flavors. Kosher salt is crucial for tenderizing the chicken and enhancing its flavor. Brown sugar adds a touch of sweetness that balances the saltiness. The black peppercorns and coriander seeds bring a subtle warmth and earthiness. Bay leaves contribute a fragrant depth, while fresh thyme adds a herbal note. Finally, garlic cloves infuse the brine with robust flavor.

Tips & Tricks

  • Always ensure the brine is completely cooled before adding the chicken to prevent any unwanted bacteria growth.
  • For an extra layer of flavor, try adding some lemon slices or a splash of apple cider vinegar to the brine.
  • Patting the chicken dry is essential if you want crispy skin, especially if you're roasting or grilling.

Serving Suggestions

This brined chicken pairs beautifully with roasted vegetables like carrots and potatoes. For a fresh touch, serve alongside a crisp green salad with a zesty vinaigrette. If you're grilling, consider a side of corn on the cob or a tangy coleslaw to contrast the savory chicken.

Frequently Asked Questions

Can I use table salt instead of kosher salt?
It's best to stick with kosher salt as it's less dense and dissolves more evenly in the brine.
What if I don't have fresh thyme?
You can substitute with 1 teaspoon of dried thyme or try rosemary for a slightly different flavor.
How long is too long to brine chicken?
While 12 to 24 hours is ideal, avoid brining for more than 24 hours to prevent the chicken from becoming too salty.

Timeless Chicken Brine Recipe Walkthrough

Begin by grabbing a large pot and pouring in 4 cups of water. Set it on the stove and bring it to a boil. While waiting, measure out your kosher salt and brown sugar. Once the water is boiling, add the salt and sugar, along with the black peppercorns, coriander seeds, bay leaves, and fresh thyme. Stir everything together until the salt and sugar are completely dissolved in the hot water.

Take the pot off the heat and pour in another 4 cups of cold water. This will help bring down the temperature of the brine. You want it at least room temperature before moving on, so be patient if it's still a bit warm.

Now, crush your garlic cloves and drop them into the cooled brine. This step is crucial as garlic can lose its pungency if added too early. Next, take your whole chicken (make sure it's thawed if it was frozen) and gently submerge it into the brine. Ensure the chicken is fully covered by the liquid.

Cover the pot and place it in the refrigerator. Let the chicken soak up all those wonderful flavors for anywhere between 12 to 24 hours. When you're ready to cook, remove the chicken from the brine and pat it dry with paper towels to ensure crisp skin.

Why You'll Love This Recipe

  • Locks in moisture, ensuring juicy chicken every time.
  • Infuses a delightful blend of spices and herbs.
  • Simple ingredients you likely already have at home.
  • Perfect for any cooking method: roasting, grilling, or even smoking.

Ingredients

8 cups water
1/2 cup kosher salt
1/2 cup brown sugar
2 tbsp black peppercorns
2 tbsp whole coriander seeds
2 bay leaves
4 sprigs fresh thyme
5 garlic cloves, crushed
1 whole chicken (4-5 pounds)

Step-by-step Instructions

1. In a large pot, bring 4 cups of water to a boil.
2. Add kosher salt, brown sugar, black peppercorns, coriander seeds, bay leaves, and fresh thyme.
3. Stir until the salt and sugar are fully dissolved.
4. Remove from heat and add 4 cups of cold water to the pot to cool the brine.
5. Once the brine is at room temperature, crush the garlic cloves and add them to the brine.
6. Submerge the whole chicken in the brine, ensuring it is completely covered.
7. Refrigerate the chicken in the brine for 12 to 24 hours.
8. Remove the chicken from the brine and pat dry before cooking.

Ratings and Comments

Thank you for your rating!