Chicken Brine Recipe

Water: The base of the brine, used to dissolve the other ingredients and submerge the chicken.

Kosher salt: Adds essential seasoning and helps to tenderize the chicken.

Sugar: Balances the saltiness and adds a touch of sweetness to the brine.

Black peppercorns: Provide a mild, aromatic heat to the brine.

Garlic powder: Adds a savory, garlicky flavor to the chicken.

Onion powder: Contributes a subtle, sweet onion flavor to the brine.

When preparing the brine, ensure that the water is at room temperature or slightly warm to help the kosher salt and sugar dissolve more efficiently. Once all the ingredients are combined, allow the brine to cool completely before submerging the chicken. This prevents any potential bacteria growth and ensures the meat absorbs the flavors evenly.

• water - Substitute with vegetable broth: Adds extra flavor to the brine, enhancing the taste of the chicken.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help in caramelizing the chicken skin.

• black peppercorns - Substitute with white peppercorns: White peppercorns provide a similar heat and flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor.

• onion powder - Substitute with shallot powder: Shallot powder has a similar taste but with a slightly sweeter and more delicate flavor.

• Ensure the chicken is fully submerged in the brine before storing. Use a large, airtight container to prevent any leaks or spills.
• Store the brining chicken in the refrigerator. The ideal temperature is between 35°F and 40°F to keep the meat safe and fresh.
• If you plan to brine the chicken for more than 24 hours, consider reducing the amount of salt in the brine to prevent the meat from becoming too salty.
• For freezing, remove the chicken from the brine after the recommended time. Rinse it under cold water and pat it dry with paper towels.
• Place the chicken in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date and type of meat. This helps you keep track of how long the chicken has been stored.
• Frozen brined chicken can be kept for up to 3 months. For best results, thaw it in the refrigerator overnight before cooking.
• When ready to cook, ensure the chicken is completely thawed. This ensures even cooking and the best texture.
• If you have leftover brine, discard it. Do not reuse brine as it can harbor bacteria from the raw chicken.

• Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until it reaches 165°F (74°C).

• If you prefer a stovetop method, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

• For a moist and flavorful reheating, use a steamer. Place the chicken in a steamer basket over boiling water. Cover and steam for about 5-10 minutes or until the internal temperature reaches 165°F (74°C).

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it doesn’t dry out. Heat until the internal temperature reaches 165°F (74°C).

• Large pot: A large pot is essential for combining and dissolving the brine ingredients. It should be big enough to hold the water and allow for easy stirring.

• Stirring spoon: A stirring spoon is needed to mix the water, kosher salt, and sugar until they are fully dissolved.

• Measuring cups: Measuring cups are used to accurately measure the kosher salt, sugar, and other dry ingredients.

• Refrigerator: A refrigerator is necessary to keep the chicken submerged in the brine at a safe temperature for at least 4 hours or overnight.

• Tongs: Tongs are useful for handling the chicken when submerging it in the brine and removing it afterward.

• Colander: A colander can be used to drain the brine from the chicken before rinsing it under cold water.

• Paper towels: Paper towels are needed to pat the chicken dry after it has been rinsed.

• Cutting board: A cutting board provides a clean surface to place the chicken on while you prepare it for cooking.

Prepare ingredients in advance: Measure out kosher salt, sugar, and spices ahead of time to streamline the process.

Use warm water: Dissolve salt and sugar faster by using warm water, then let it cool before adding the chicken.

Double the batch: Make extra brine and store it in the fridge for future use.

Use a zip-top bag: Submerge the chicken in a zip-top bag with the brine to save space in the fridge.

Set a timer: Use a timer to remind you when the chicken is ready to be removed from the brine.