Chicken Brine Recipe

Water: The base of the brine, used to dissolve the salt and sugar and to submerge the chicken.

Kosher salt: Essential for the brining process, it helps to tenderize the chicken and enhance its flavor.

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

Black peppercorns: Adds a subtle heat and complexity to the brine.

Mustard seeds: Infuses the brine with a mild, tangy flavor.

Garlic: Adds a robust, aromatic quality to the brine.

Bay leaf: Provides a subtle, earthy flavor that enhances the overall taste of the chicken.

When preparing the brine, ensure that the water is at room temperature before adding the chicken. This helps the salt and sugar dissolve more effectively, creating a more uniform solution. Additionally, smashing the garlic cloves releases more flavor into the brine, enhancing the overall taste of the chicken.

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

• Kosher salt - Substitute with sea salt: Provides a similar salinity level and mineral content.

• Sugar - Substitute with honey: Adds a natural sweetness and helps with caramelization.

• Black peppercorns - Substitute with white peppercorns: Offers a similar peppery flavor but with a slightly different heat profile.

• Mustard seeds - Substitute with coriander seeds: Provides a citrusy and slightly sweet flavor that complements the brine.

• Garlic - Substitute with shallots: Adds a mild onion-garlic flavor that enhances the overall taste.

• Bay leaf - Substitute with thyme: Offers a similar earthy and slightly minty flavor that complements the brine.

• Ensure the chicken is completely submerged in the brine before storing. This helps in even absorption of flavors.
• Use a large, non-reactive container like a glass or plastic bowl to avoid any metallic taste seeping into the chicken.
• Cover the container tightly with a lid or plastic wrap to prevent any external odors from contaminating the brine.
• Store the brining chicken in the coldest part of your refrigerator, typically the bottom shelf, to maintain a consistent temperature.
• If you plan to brine the chicken for more than 24 hours, consider reducing the salt content slightly to avoid over-salting.
• For freezing, remove the chicken from the brine after the recommended time and pat it dry with paper towels.
• Place the chicken in a single layer on a baking sheet and freeze until solid. This prevents the pieces from sticking together.
• Once frozen, transfer the chicken to a freezer-safe bag or airtight container. Label with the date and type of brine used.
• Frozen brined chicken can be stored for up to 3 months. Thaw in the refrigerator overnight before cooking.
• Always ensure that the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker option, use a microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes. Check and continue heating in 1-minute intervals until warmed through.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of chicken broth or water to the pan, then add the chicken. Cover and heat for 5-7 minutes, turning occasionally, until the chicken is thoroughly warmed.

• For a crispy exterior, use an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket and heat for 5-7 minutes, shaking the basket halfway through, until the chicken is hot and the skin is crispy.

• If you have a sous vide machine, set it to 140°F (60°C). Place the chicken in a vacuum-sealed bag and submerge it in the water bath for about 45 minutes. This method ensures the chicken remains juicy and tender.

• Large pot: A large pot is essential for combining the water, kosher salt, and sugar, and for ensuring all ingredients are well mixed.

• Wooden spoon: A wooden spoon is ideal for stirring the brine mixture to help dissolve the salt and sugar.

• Measuring cups: Measuring cups are necessary for accurately measuring the water, kosher salt, and sugar.

• Measuring spoons: Measuring spoons are used to measure the black peppercorns, mustard seeds, and garlic.

• Cutting board: A cutting board provides a safe surface to smash the garlic cloves.

• Chef's knife: A chef's knife is used to smash the garlic cloves.

• Refrigerator: The refrigerator is used to keep the brine and chicken cold while the chicken is submerged in the brine.

• Large bowl: A large bowl can be used to hold the chicken and brine if you prefer not to use the pot for refrigeration.

• Plastic wrap: Plastic wrap is used to cover the pot or bowl to prevent any contamination while the chicken is brining.

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

Prepare ingredients in advance: Measure out kosher salt, sugar, and spices the night before.

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

Smash garlic quickly: Use the flat side of a knife to smash garlic cloves in seconds.

Pre-crush spices: Lightly crush peppercorns and mustard seeds in a mortar and pestle to release flavors faster.

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