To brine chicken:
- Prepare the brine by dissolving salt in water. For example, a common ratio is about 5 tablespoons kosher salt in 2 cups of water. You can add herbs (like rosemary, thyme, parsley), smashed garlic, and optional ingredients for extra flavor.
- Bring the mixture to a boil briefly to dissolve salt and bring out flavors, then let it cool completely.
- Add ice or cold water to ensure the brine is very cold before adding chicken.
- Submerge the whole chicken or chicken pieces fully in the brine. The chicken should be completely covered.
- Brine time varies: For a whole chicken about 4 pounds, brine 2 to 6 hours in the refrigerator or 2 to 3 hours at room temperature. For chicken pieces, brine for less time like 30 minutes to 2 hours.
- After brining, remove the chicken, pat dry thoroughly (to get crispy skin), and cook as desired. Do not add extra salt during cooking as the chicken will already be seasoned from the brine.
Additional tips:
- Use fresh herbs and garlic for more flavor in the brine.
- Let the chicken air dry in the fridge after brining for crispier skin.
- Avoid putting warm chicken directly in the brine to prevent bacteria growth.
- Brining enhances moisture and tenderness, making the chicken juicier when cooked.
This method produces flavorful, juicy, and tender chicken perfect for roasting, grilling, or frying.
