Best brine for a juicy Smoked Chicken Recipe.
Juicy, tender, full of flavor. Should I keep going? You get all that and more when you brine your chicken before cooking.
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Equipment
- large, non-reactive container brining bag
- measuring cups and spoons
- food scale
- large stock pot
- spoon or whisk
- paper towels
Ingredients
- 16 cups water divided
- ½ cup kosher salt
- ½ cup sugar
- 1 tablespoon whole peppercorns
- 4 garlic cloves smashed
- 2 bay leaves
- 2 lemons slices, and juice
- 1 fresh thyme
- 1 fresh rosemary
- 1 parsley
- Optional: 1 teaspoon crushed red pepper flakes if you like a hint of warmth
Instructions
- In a large saucepan, bring about 8 cups of water to a simmer, just enough to dissolve the salt and sugar. No need to boil it, just warm it up.
- Stir in the kosher salt and sugar until fully dissolved.
- Turn off the heat and add lemon slices, zest, juice, crushed garlic cloves, herbs, bay leaves, and peppercorns. Let them steep.
- Pour in the remaining 8 cups of cold water to bring the brine to room temp. Then let it chill completely in the fridge (or add a few ice cubes to speed things up).
- Place your whole chicken into a large container or brining bag and pour the cooled brine over it. Ensure the bird is fully submerged (use a plate or bag of water to weigh it down if needed).
- Cover and refrigerate for 8 to 12 hours.
- Once brined, remove the chicken, give it a quick rinse under cold water to remove excess salt, and pat it completely dry with paper towels.
- For extra crispy skin, let it air-dry in the fridge (uncovered) for 1–2 hours before cooking.
Notes
Cool the brine completely before adding the chicken. Hot brine = danger zone for bacteria. Let it chill in the fridge or use ice to speed it up.
Use kosher salt - not table salt, and measure by weight. It’s more accurate.
Make sure the chicken is fully submerged - if it floats, weigh it down with a plate or a bag of water.
Brine time matters - aim for at least 8 hours, up to 12 max. More isn’t always better; too long and the texture can go soft.
Brine time matters - aim for at least 8 hours, up to 12 max. More isn’t always better; too long and the texture can go soft.
Nutrition
Serving: 1gCalories: 494kcalCarbohydrates: 131gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 56786mgPotassium: 512mgFiber: 9gSugar: 105gVitamin A: 277IUVitamin C: 121mgCalcium: 282mgIron: 3mg
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