How to Brine a Chicken

Brining is a good way to keep chicken tender and flavorful.

• 4 cups water
• 1/4 cup salt (preferably kosher or sea salt)
• 1/4 cup sugar (optional, for added flavor)
• Optional aromatics: lemon slices, garlic, peppercorns, herbs, bay leaves
• Whole chicken or pieces

1. In a large bowl or saucepan, dissolve the salt and sugar in the water. You can heat a small amount of water to help dissolve everything, then add cold water to cool it down.
2. Toss in lemon slices, garlic cloves, peppercorns, herbs, or bay leaves for extra flavor.
3. Ensure the brine is completely cooled before adding the chicken to prevent partially cooking it.
4. Place the chicken pieces in a resealable plastic bag or a container. Pour the cooled brine over the chicken, ensuring the chicken is fully submerged.
5. Brine chicken breasts or pieces for 30 minutes to 1 hour. Brine whole chicken for 4 to 6 hours.
6. Do not over-brine, as it can make the meat too salty or change the texture.
7. After brining, rinse the chicken under cold water to remove excess salt and pat dry with paper towels.
8. After brining, rinse the chicken under cold water to remove excess salt.
9. Pat dry with paper towels.
10. Proceed with your preferred cooking method—roasting, grilling, frying, etc.