How to Brine a ChickenA roasted chicken can be a marvel of crispy juiciness. But if you want to take your roasted chicken to another level, try brining it before you roast it.
This chicken brine features salt, brown sugar and a couple of simple spices. The nice thing about brining a chicken is that a chicken is small and compact, so you can brine it in a good-sized stockpot.
- In a large stock pot, combine a gallon of cold water, a cup of Kosher salt and half a cup of brown sugar.
- Stir to dissolve, then add a tablespoon of whole allspice and a tablespoon of whole black peppercorns.
- Heat the liquid to a boil, then take it off the heat and let it cool completely.
- When the brine is cool, add four cups of ice and swirl it around to ensure the liquid is thoroughly chilled.
- Now add your whole chicken. Rinse the chicken first, then add it head-first into the brine. You might need to weight it down with something heavy so that it stays submerged.
- Cover the pot, transfer it to the refrigerator and refrigerate for anywhere from 8 to 24 hours.
- When you're ready to roast the chicken, take it out of the brine, rinse it in cold water and pat it dry with clean paper towels. Discard the brine.