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 the brining process, it helps to tenderize the chicken and enhance its flavor.

Sugar: Balances the saltiness and adds a touch of sweetness to the chicken.

Black peppercorns: Adds a subtle heat and complexity to the brine.

Dried thyme: Provides an earthy, aromatic flavor that complements the chicken.

Garlic: Crushed to release its full flavor, it infuses the chicken with a rich, savory taste.

When preparing a brine for chicken, ensure that the water is cool before submerging the meat. This prevents any potential bacterial growth. Additionally, you can enhance the flavor by adding aromatics like bay leaves, citrus peels, or fresh herbs to the mixture.

• 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 be used in the same quantity and provides a similar brining effect.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help with caramelization during cooking.

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

• dried thyme - Substitute with dried rosemary: Rosemary offers a robust, earthy flavor that complements chicken well.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can enhance the brine.

• Ensure the chicken is fully submerged in the brine before storing. Use a large, non-reactive container like glass or food-grade plastic to avoid any unwanted reactions with the salt.

• Cover the container tightly with a lid or plastic wrap to prevent any contaminants from entering. This also helps to keep the aromas of the garlic and thyme from permeating your refrigerator.

• Store the brining chicken in the coldest part of your refrigerator, ideally at a temperature between 35°F and 40°F. This ensures the meat stays fresh and safe to consume.

• If you plan to brine the chicken for more than 24 hours, consider reducing the amount of salt in the brine to prevent the meat from becoming overly salty.

• For freezing, remove the chicken from the brine after the recommended time. Rinse it under cold water to remove excess salt and herbs. Pat it dry with paper towels.

• Wrap the chicken tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a heavy-duty freezer bag, squeezing out as much air as possible before sealing.

• Label the freezer bag with the date and type of meat to keep track of its storage time. Frozen brined chicken can be stored for up to 3 months for optimal flavor and texture.

• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Once thawed, cook the chicken as desired. The brining process will have infused it with flavors from the peppercorns, thyme, and garlic, ensuring a juicy and flavorful result.

• 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 about 20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes. Check and rotate if necessary, then heat for an additional 2-3 minutes until warmed through.

• If you prefer a stovetop method, slice the chicken into smaller pieces for even heating. Add a splash of chicken broth or water to a skillet, place the chicken pieces in, cover, and heat over medium-low heat for about 5-7 minutes, stirring occasionally.

• For a crispy texture, reheat the chicken in 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.

• Large pot: Use this to combine the water, kosher salt, and sugar, and to dissolve them thoroughly.

• Wooden spoon: Ideal for stirring the ingredients together without scratching the pot.

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

• Measuring spoons: Necessary for measuring the black peppercorns and dried thyme.

• Garlic crusher: Handy for crushing the garlic cloves efficiently.

• Refrigerator: Required to keep the brine and chicken cold while marinating.

• Large bowl: Useful for submerging the chicken in the brine if you prefer not to use the pot.

• Tongs: Helpful for handling the chicken when placing it in and removing it from the brine.

• Paper towels: Needed for patting the chicken dry after rinsing it.

• Colander: Useful for rinsing the chicken under cold water after brining.

Prepare ingredients in advance: Measure out salt, sugar, and spices ahead of time to streamline the process.

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

Crush garlic efficiently: Use the flat side of a knife to quickly crush garlic cloves.

Batch brine: Make a larger batch of brine and store it in the fridge for future use.

Quick cool: Use ice cubes to cool the brine quickly after dissolving salt and sugar.