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 slight sweetness to the chicken.

Black peppercorns: Adds a subtle heat and depth of flavor to the brine.

Dried thyme: Provides an earthy, slightly minty flavor that complements the chicken.

Dried rosemary: Adds a pine-like aroma and flavor, enhancing the overall taste of the chicken.

Dried sage: Contributes a warm, slightly peppery flavor that pairs well with poultry.

Garlic: Crushed cloves infuse the brine with a robust, savory flavor.

When preparing this chicken brine, ensure that the water is at room temperature or slightly warm to help the salt and sugar dissolve more efficiently. This will create a more uniform brine solution. Additionally, crushing the garlic cloves releases more of their aromatic oils, enhancing the overall flavor infusion.

• 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 can be used in the same quantity and provides a similar brining effect.

• sugar - Substitute with honey: Honey adds a slightly different sweetness and can help with caramelization.

• black peppercorns - Substitute with white peppercorns: White peppercorns offer a similar peppery flavor but with a slightly different aroma.

• dried thyme - Substitute with dried oregano: Oregano provides a robust, earthy flavor that complements poultry well.

• dried rosemary - Substitute with dried basil: Basil offers a sweet and slightly peppery flavor that pairs well with chicken.

• dried sage - Substitute with dried marjoram: Marjoram has a similar flavor profile to sage, with a slightly sweeter and milder taste.

• garlic, crushed - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor with a more even distribution.

• Ensure the chicken is fully submerged in the brine before storing. Use a large pot or a food-safe plastic container with a lid to keep everything contained.
• If you plan to store the brine for more than a day, make sure to keep it in the refrigerator at all times to prevent bacterial growth.
• For longer storage, consider using a vacuum-sealed bag. Place the chicken and brine in the bag, seal it tightly, and lay it flat in the refrigerator.
• If you need to freeze the chicken in the brine, use a freezer-safe bag or container. Ensure the chicken is fully submerged, then seal the bag or container tightly.
• Label the bag or container with the date and contents to keep track of how long it has been stored.
• When ready to use, thaw the chicken in the refrigerator. This may take several hours or overnight, depending on the size of the chicken.
• After thawing, rinse the chicken thoroughly to remove excess brine before cooking.
• Always cook the chicken to the recommended internal temperature to ensure it is safe to eat.

• Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover with foil to retain moisture, and heat for about 20-25 minutes 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 with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes, checking and turning halfway through.

• If you prefer a stovetop method, shred the chicken and heat it in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist, stirring occasionally until heated through.

• For a crispy texture, reheat the chicken in 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.

• To retain the juiciness, use a sous vide method. Seal the chicken in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 30 minutes. This gentle reheating method ensures the chicken remains tender and flavorful.

• Large pot: Use this to combine all the ingredients and create the brine solution.

• Wooden spoon: Ideal for stirring the brine until the salt and sugar are fully dissolved.

• Measuring cups: Essential for accurately measuring the water, salt, and sugar.

• Measuring spoons: Necessary for measuring the black peppercorns, dried thyme, dried rosemary, and dried sage.

• Garlic crusher: Handy for crushing the garlic cloves to release their flavor.

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

• Tongs: Useful for submerging and removing the chicken from the brine.

• Colander: Helps in rinsing the chicken thoroughly before cooking.

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

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

Crush garlic efficiently: Use a garlic press to quickly crush the garlic cloves.

Batch brine: Make a large batch of brine and store it in the fridge for future use.

Quick chill: Use ice cubes to cool the brine quickly after dissolving the salt and sugar.