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Roasted chicken brined for tenderness and flavor, garnished with herbs.

Classic Chicken Brine Recipe

Brining transforms chicken from bland to flavorful and juicy. By soaking chicken in a salt-water solution, sometimes enhanced with sugar, herbs, and spices, you ensure tender, moist, and perfectly seasoned results every time. This recipe gives you the perfect base to customize for roasting, grilling, or frying.
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Prep Time 10 minutes
Brining Time 12 hours
Total Time 1 day
Servings: 1 whole chicken
Course: Preparation
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Basic Chicken Brine
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup sugar white or brown sugar
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 2 cloves garlic optional, smashed
  • fresh rosemary or citrus zest optional, for added flavor

Equipment

  • Large Pot
  • Measuring Cups
  • Whisk or Spoon
  • Non-reactive Container or Zip-top Bag

Method
 

  1. In a large pot, combine the water, kosher salt, and sugar. Heat gently and stir until the salt and sugar dissolve completely.
  2. Add bay leaves, peppercorns, garlic, and any optional aromatics such as rosemary or citrus zest.
  3. Remove from heat and let the brine cool to room temperature. Then refrigerate until completely chilled.
  4. Submerge the chicken completely in the cooled brine, ensuring it is covered. Refrigerate during the brining period (12–24 hours for whole chicken).
  5. Remove the chicken from the brine, rinse under cold water, and pat dry. Cook as desired (roast, grill, or fry).

Notes

Do not overbrine, as it can make the chicken too salty or mushy. Always refrigerate during brining and ensure the brine is fully cooled before adding raw chicken.