Chicken Brine - for the juiciest roast chicken of your life!
Ingredients
- 2 litres / 2 quarts water
cold tap water
- 1/3 cup kosher or cooking salt
NOT table salt, Note 1
- 2 lemons
quartered
- 10 sprigs parsley
fresh
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves
fresh, or 3 dried
- 1⁄4 cup honey
- 6 garlic cloves
smashed, Note 3
- 1 tbsp black peppercorns
- 1.5 – 2 kg / 3-4lb chicken
whole
- 3 tbsp / 40g butter
melted
- Salt and pepper to season
Directions
- 1
Brining
- 2
Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
- 3
Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).
- 4
Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water – the the breast side is, that is what matters.
- 5
Roasting Brined Chicken:
- 6
Remove chicken from brine and pat dry to remove excess moisture.
- 7
Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).
- 8
Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
- 9
Preheat fan forced oven to 220°C/430°F.
- 10
Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
- 11
Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
- 12
Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
- 13
Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting – see Note 8.
Chicken Brine - for the juiciest roast chicken of your life!
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About this Recipe
Want to transform your next roast chicken from good to absolutely unforgettable? This chicken brine recipe is your secret weapon, guaranteeing the most succulent, tender, and flavorful bird you’ve ever tasted, right in your own kitchen.
Why This Brine Works Miracles
Inspired by culinary master Thomas Keller, this brining technique is the ultimate secret to preventing dry, bland chicken. By allowing the whole chicken to soak in a carefully balanced solution of salt, aromatics, and a touch of sweetness, the flesh becomes seasoned all the way through. This not only keeps the chicken incredibly juicy during roasting but also infuses it with a subtle, complex flavor that's simply impossible to achieve with surface seasoning alone.
What to Expect from Your Brined Chicken
Prepare for a truly exceptional eating experience. Your roasted chicken will boast beautifully crisp skin and remarkably moist, tender meat that practically melts in your mouth. Every bite will carry a delightful hint of fresh herbs like parsley, thyme, and rosemary, bright lemon, fragrant garlic, and a delicate sweetness from the honey, all balanced by a gentle peppery note. This process ensures a rich, full flavor that penetrates deep into the chicken, promising a roast that is consistently juicy from breast to thigh.
Customization & Variations
While this brine recipe is perfected as is, you can explore subtle variations to suit your palate. Feel free to experiment with different fresh herbs; consider swapping out a sprig of thyme for sage, for example. If you're out of fresh bay leaves, you can certainly use dried, as specified. For a slightly different citrus note, a whole orange, quartered, could replace one of the lemons. Remember to always use kosher or cooking salt as directed, avoiding table salt for best results.
Serving & Context
This brine is designed to elevate your roast chicken to a show-stopping centerpiece. Perfect for a special family dinner, a celebratory meal, or even just an indulgent Sunday supper, the incredibly juicy chicken resulting from this brine needs little more than a simple seasoning with melted butter, salt, and pepper before roasting to shine.