Basic Chicken Brine

Basic Chicken Brine

Ready in Skill Level 1


Taking the time to brine a chicken before cooking will maximize the flavour and moisture from the bird. Although the a most basic brine only needs salt and water, we find the addition of sugar not only enhances the taste, but the caramelization while cooking encourages the desired golden brown colour.


US Ingredient Metric
12-16 cups Water 3-4 Litres
1/2 cup Kosher Salt or Flaked Sea Salt (NOT table salt) 128 g
1/2 cup Brown sugar (packed) 110g


  1. ‚ÄčIn a pot large enough to submerge the entire chicken, add 2 cups of water, salt and sugar, then bring to a boil over heat. Stir vigorously and when salt and sugar are fully dissolved, remove from heat. Set aside to cool.
  2. Once brine has cooled, place chicken in the pot and add remaining water to ensure it is fully submerged.
  3. Cover pot and refrigerate. Allow chicken to remain in brine for 3-6 hours. Generally 3 hours for chicken breasts or bone-in pieces, and 4 to 6 hours for a whole bird.
  4. After time has elapsed, remove chicken from brine and pat dry before preparing to cook in your preferred method.

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