Easy Chicken Brine

A brine is the best way to step up your chicken game. There is nothing tastier than a brined chicken. And whether you use the chicken brine prepare your roast with some red potatoes and carrots or you cut it and use it for another recipe, it will make your dish mouthwatering. 

The brine enhances the flavor of the chicken making it more rich, salty, and tasty. It is definitely worth brining your chicken for this. And, good for us, the brine is really easy! Check it out:

Easy Chicken Brine

Ingredients:
1 cup sea salt
1 tablespoon peppercorns
1 orange, sliced
1 tablespoon apple cider vinegar
2 tablespoons honey
1 head (approx. 10 cloves) garlic
2 whole chickens
Filtered water to fill pot (I use this filter)

Equipment: 20 quart stock pot

Brine

First things first, let’s start with the salt. Pour all of your salt into your stock pot. Add two inches of water to the salt and turn on medium heat. 

I don’t really have a measurement for this water, but just be careful not to add too much water at this point. You only need the salt to dissolve into this water and then you will add more water later when you add the chicken. The water can be tricky because if you add too much water now, then the chicken will make it overflow out of the pot. You can always add more water at the end before you let it soak overnight. 

Once the salt is dissolved remove from heat and add the peppercorns, orange, vinegar, honey and garlic. Stir with a whisk to combine and set aside. 

You want this mixture to cool down to room temperature so that you do not cook the chickens upon entry.

Chicken

Once the brine mixture has cooled to room temperature, it’s time to get your chickens ready. 

Remove them from their packaging and also remove the giblets if they are included. I always keep the giblet parts to roast and then stick into my bone broth (recipe coming for that soon!).

Now that your chickens are ready, add some more filtered water so that the level is up a couple more inches. 

Add the chicken one at a time pushing it down so that the inside of the chicken fills up with water.

At this point, you need the chicken to be covered by the water, so if you need to add more, do so now. 

Soak

Once the pot is full of water and both chickens are covered, place the lid on the pot and stick it on the bottom shelf of your refrigerator. 

Let the chickens brine overnight (or at least 12 hours). 

After soaking the chickens roast them whole or cut and use in any recipe you like. 

The brine adds such a good flavor to the chicken that you can just roast them whole with a little salt and pepper and they are delicious.

Or if you have other recipes with chicken use this beforehand, it will be great.

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And, there you go, a very easy chicken brine recipe for you to try. Please let me know how it goes in the comments below!

Some More Recipes:

Masala Roasted Chicken

Easy Garlic-Ginger Chicken and Broccoli

Gluten-Free Fried Chicken – Keto Approved

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