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Chicken Brine

Ratings 3.8 from 10 votes
  • 1 Whole Chicken
  • 5 quarts Water
  • 1 cup Kosher Salt
  • 1 cup Brown Sugar
  • 8 Cloves Garlic, crushed
  • 2 stick Cinnamon
  • 1 tablespoon Black Peppercorns
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • 1 sprig Sage
  • 1 tablespoon Smoked Paprika
  1. In a large saucepan over high heat, bring one quart of water to a boil.

  2. Add the remaining brine ingredients to the boiling water and whisk until the salt and sugar have melted. Remove from heat.

  3. In a large pot, combine four quarts of iced water. Pour the brine into the iced water, stirring until the ice melts.

  4. Remove any giblets from inside the chicken, then completely submerge the chicken in the cold brine.

  5. Cover the pot and refrigerate, allowing the chicken to brine for six hours, or preferably overnight.