{"id":"414266a9-dbdc-452f-8d00-04b79afa1d6d","url":"https://recipestripper.com/recipes/414266a9-dbdc-452f-8d00-04b79afa1d6d","source_url":"https://www.recipetineats.com/chicken-brine-recipe/","title":"Chicken Brine","description":"Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).","servings":5,"servings_text":"5","prep_time":"PT15M","cook_time":"PT60M","total_time":"PT1515M","image_url":"https://www.recipetineats.com/tachyon/2014/05/Chicken-Brine_3.jpg","ingredients":[{"text":"2 litres / 2 quarts  water (, cold tap water)","item":"litres / 2 quarts water","quantity":2,"preparation":", cold tap water"},{"text":"1/3 cup kosher or cooking salt, NOT table salt ((Note 1))","item":"kosher or cooking salt, NOT table salt ((Note 1))","quantity":0.3333333333333333,"unit":"cup"},{"text":"2  lemons (, quartered)","item":"lemons","quantity":2,"preparation":", quartered"},{"text":"10  sprigs parsley (, fresh )","item":"parsley","quantity":10,"unit":"sprig","preparation":", fresh"},{"text":"7  sprigs thyme","item":"thyme","quantity":7,"unit":"sprig"},{"text":"2  sprigs rosemary","item":"rosemary","quantity":2,"unit":"sprig"},{"text":"5  bay leaves, fresh ((or 3 dried))","item":"bay leaves, fresh ((or 3 dried))","quantity":5},{"text":"1/4 cup  honey","item":"honey","quantity":0.25,"unit":"cup"},{"text":"6  garlic cloves, (smashed (Note 3))","item":"garlic cloves, (smashed (Note 3))","quantity":6},{"text":"1 tbsp black peppercorns","item":"black peppercorns","quantity":1,"unit":"tbsp"},{"text":"1.5 - 2 kg / 3-4lb  chicken (, whole)","item":"/ 3-4lb chicken","quantity":1.5,"quantity_max":2,"unit":"kg","preparation":", whole"},{"text":"3 tbsp / 40g  butter (, melted)","item":"/ 40g butter","quantity":3,"unit":"tbsp","preparation":", melted"},{"text":"Salt and pepper to season","item":"Salt and pepper to season"}],"instructions":[{"number":1,"text":"Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.","section":"Brining"},{"number":2,"text":"Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).","section":"Brining"},{"number":3,"text":"Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 - 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water - the the breast side is, that is what matters.","section":"Brining"},{"number":4,"text":"Remove chicken from brine and pat dry to remove excess moisture.","section":"Roasting Brined Chicken:"},{"number":5,"text":"Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).","section":"Roasting Brined Chicken:"},{"number":6,"text":"Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.","section":"Roasting Brined Chicken:"},{"number":7,"text":"Preheat fan forced oven to 220°C/430°F.","section":"Roasting Brined Chicken:"},{"number":8,"text":"Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.","section":"Roasting Brined Chicken:"},{"number":9,"text":"Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.","section":"Roasting Brined Chicken:"},{"number":10,"text":"Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.","section":"Roasting Brined Chicken:"},{"number":11,"text":"Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting - see Note 8.","section":"Roasting Brined Chicken:"}],"date_published":"2026-10-30T00:09:19.70176+00:00","date_modified":"2026-10-30T00:09:19.70176+00:00"}