Chicken Brine – for the juiciest roast chicken of your life!

This is a chicken brine that will yield the most succulent, juiciest roast chicken you will EVER have in your life ! Brining injects spirit and moisture a well as tenderising – you will be blown away how blue the chicken breast is !
once you learn how to brine chicken and taste the incredible results, you will never look back !
How to brine chicken - photo of whole raw chicken submerged in brine solution

Chicken Brine

Brining is the procedure whereby chicken ( or other kernel ) is submerged in a salty liquid ( “ seawater ” ) and left to marinate to add flavour, tender AND add moisture so the chicken stays juicier when roasted.

It injects flavour and seasoning right into the flesh of a whole chicken in a manner that no other method can, even by slathering liberally with herb and garlic butter under the bark which is my favored non-brining way to roast chicken .
It ’ s a technique widely used by chefs. In Sydney, there are a handful of restaurants celebrated for their roast chicken – such as Glebe Point Diner, Boronia Kitchen and Restaurant Hubert – and they are all brined !
This brine recipe is adapted from a recipe by Thomas Kellar, one of the greatest culinary masters of the world .
Photo of the juiciest roast chicken fresh out of the oven, ready to be served

What does brined chicken taste like?

The chicken is seasoned with salt all the way through the human body, with a hint of the flavourings of the brine. The brine flavourings are not intended to be dominant allele – it ’ s more of a elusive perfume rather than a hard flavor. You don ’ t need potent flavours when the flesh of chicken is seasoned this way because you ’ ll taste chicken spirit in a way you never have ahead !

The juiciest chicken breast EVER!

here ’ s an up close and personal of the breast of brined ridicule chicken – LOOK HOW JUICY IT IS ! It ’ second hard to believe your eyes but it ’ s truthful, it IS potential to make wimp breast this succulent – but lone with a chicken seawater !
Close up showing how juicy chicken breast is when chicken is brined

What you need for Chicken Brine

To make chicken brine, all you need is body of water and salt. Everything else is for flavor so it ’ sulfur optional and customisable – see below for substitutions for each .
What goes in brine for chicken

  • Salt and water – the only two ingredients that are not assignable, they are the brine !
  • Honey – for a touch of sweet, substitute with sugar
  • Parsley, thyme and rosemary – 100 % optional, switch with other herbs, or use dried
  • Peppercorns – practice grind rather
  • Lemons, garlic and bay leaves – for flavor, optional

How to brine chicken

It ’ s deoxyadenosine monophosphate easy as this :

  • Bring all the brine ingredients to a boil with a morsel of body of water – just to bring out flavor a sting and dissolve the strategic arms limitation talks ;
  • Add cold water to bring the temperature down, then refrigerate until amply chilled ;
  • Submerge chicken upside down ( i drumsticks and breast facing down ) and brine for 24 hours in the electric refrigerator ( even 12 hours is terrific ) ;
  • pat dry, brush with butter and roast !

How to brine chicken

How long does it take to roast a 2 kg / 4lb brined chicken?

60 minutes at 180°C/350°F or until the internal temperature is 75°C/165°F or until juices run pass .
The formula is: About 15 minutes for every 500g/1 pound. So a 2 kilogram / 4 pound chicken will take 60 minutes, and a 1.5kg / 2 pound chicken will take 45 minutes ( give or take 5 – 10 minutes, besides smaller chickens will take about 20 minutes per 500g/1lb ) .
Brined chicken roasts about 20% faster  than chicken that is not brined. A 2 kilogram / 4 pound chicken that is not brined takes 1 hour 25 minutes ( see classic Roast Chicken recipe ) .

Can you use this for other meats?

absolutely. I use this for pork, turkey breast and small whole turkey. For large whole turkey, the better way is using a Turkey Dry Brine – more convenient, better result .

Difference between brining and marinating?

Brining is different to marinating in that there is a much higher liquid to meat proportion – a wholly chicken is wholly submerged in the chicken brine. Marinades normally have far less liquid and the chicken is largely coated in it, rather than submerged ( examples : my darling Everyday Chicken Marinade, Greek Marinade, vietnamese Lemongrass Marinade ) .
Platter of carved roast chicken on a plate, ready to be served

What to serve with roast chicken

Something carby and something green ! here are a few suggestions :

Potato and Bread sides for roast chicken

Side salad options for roast chicken

The chicken is so damp, you can serve it as is with a bantam drizzle of the pan juices ( which are quite salty, so don ’ thymine go overboard ! ). If you ’ d like a gravy, make it while the chicken is resting – the recipe is in the notes .
I ’ ve besides been known to drizzle with a touch of melted butter and compress of fresh lemon juice – it ’ s divine ! – Nagi x

Watch how to make it

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How to brine chicken - photo of whole raw chicken submerged in brine solution

Chicken Brine


Nagi | RecipeTin Eats

























– 6

Tap or brood to scale

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).



  • 2 litres / 2 quarts body of water , cold pat water system

  • 1/3 cup kosher or cook salt, NOT table salt ( Note 1 )

  • 2 lemons , quartered

  • 10 sprigs parsley , fresh

  • 7 sprigs thyme

  • 2 sprigs rosemary

  • 5 bay leaves, fresh ( or 3 dried )

  • 1⁄4 cup honey

  • 6 garlic cloves, smashed ( Note 3 )

  • 1 tbsp black peppercorns

Roast Chicken

  • 1.5 – 2 kilogram / 3-4lb chicken , solid

  • 3 tbsp / 40g

    Read more : Smoked Pork Shoulder

    butter , melted

  • Salt and pepper to season



  • 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.

  • 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).

  • 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.

Roasting Brined Chicken:

  • Remove chicken from brine and pat dry to remove excess moisture.

  • 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).

  • 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.

  • Preheat fan forced oven to 220°C/430°F.

  • 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.

  • Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.

  • Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.

  • 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.

Recipe Notes:

1. SALT – important!!  Must use kosher salt or cook salt ( like thing, different name in different countries ) which are larger grains than table salt .
If using table salt ( ie the fine grains of salt served at the postpone that you put on your food ), decrease by 2 tablespoons .
2. Brine flavourings substitutions:

  • Honey – sub same amount maple syrup, or 1/4 cup brown sugar
  • Fresh herbs – use more of one of them, switch out with sage leaves or other fresh herbs of choice. OR use 1 tbsp dried herbs of choice
  • lemons – lime, or oranges, or leave out
  • Peppercorns – sub 1/2 tsp ground pepper

3. Garlic, smashed – slap decoration of hand down on side of knife to make garlic explosion open but largely stay in one patch. Can sub 2 tsp jar paste, in emergency .
4. Warm brine = cozy environment for bacteria to start forming in chicken = health venture ! Brine must be completely chilled before putting chicken in .
5. Brining time – 12 hours is enough, 18 to 24 hours is ideal. Don ’ deoxythymidine monophosphate go longer than 24 hours because the chicken starts getting excessively salty. Can take wimp out, pat dry and refrigerate for a while until cooking .
6. Taking chicken out of fridge a while before cooking helps it cook more evenly .
7. Cook times:  20 minutes plus 10 minutes for every 500g/1 pound. So a 2 kilogram / 4 pound chicken will take 60 minutes, and a 1 kilogram / 2 pound chicken will take 40 minutes .
note : Brined chicken cooks faster than unbrined chicken by approximately 15 to 20 minutes .
8. GRAVY option: Pan juices are very salty so gravy needs to be made with salt reduced broth plus water (gravy for “normal” : pan juices are identical salty so gravy needs to be made with salt reduced broth plus water ( gravy for “ normal ” knock chicken uses only chicken broth/stock )
50g / 3 tbsp butter
3 tbsp / 40g flour ( any white )
All liquid from pan topped up with LOW SODIUM / Reduced Salt chicken broth to make up 1 cup
1 cup / 250ml water
Melt butter over medium heat, add flour, stir for 1 moment. Add half the fluent while whisking. once incorpoated and ball free, add remaining melted & body of water. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with pepper – I highly doubt you will need salt !
9. Frozen chicken can be put in the seawater once it ’ randomness partially thawed. It will finish thaw in the chicken while it brines .
10. Source: Brine based on a recipe by Thomas Keller, one of the great masters of the culinary world! Known for high end iconic restaurants such as Brine based on a recipe by Thomas Keller, one of the great masters of the culinary global ! Known for high end iconic restaurants such as Per Se in New York and the french Laundry in the Napa Valley .
11. Nutrition per serve, chicken entirely .

Nutrition Information:

















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in the first place published May 2014, updated November 2019 with bracing photos, television and most importantly, Life of Dozer added !

Read more : Smoked Pork Shoulder

Life of Dozer

Dozer taking me for a walk in Melbourne ’ s Bourke Street Mall !
Staying in an Air BNB for a week, cramming in meetings and broadly pretending to be a Melbourne-ite for a workweek. first clock time I ’ ve compulsive down – it ’ s a long 10 hour drive – but I REALLY wanted to bring Dozer down with me this time and I ’ m so glad I did. He ’ s having a gust, more photos to follow – he ’ sulfur causing a riot down hera !
Dozer the golden retriever and Nagi in Melbourne - November 2019

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