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.
|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|
- In 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.
- Once brine has cooled, place chicken in the pot and add remaining water to ensure it is fully submerged.
- 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.
- After time has elapsed, remove chicken from brine and pat dry before preparing to cook in your preferred method.