Place the water, salt, and any optional add-ins in a large stockpot set over medium heat. Bring the water to a boil until salt has dissolved, then remove the pot from the heat and cool completely.
8 cups water, ½ cup kosher salt, 2 lemons, ¼ cup sugar, ¼ cup olive oil, 3-5 cloves garlic, 1 tablespoon black peppercorns, 3 bay leaves, 4-8 sprigs fresh herbs
When the brine has completely cooled down, submerge the chicken pieces or the whole chicken, breast side down. Cover and refrigerate for at least 12 hours, but no more than 24 hours.
6-8 pounds whole chicken
Remove the chicken from the brine and rinse it with cool water. Pat it dry with paper towels, and proceed to cook as desired.
Notes
Only use kosher salt. Do NOT use table salt, or you will end up with extremely salty chicken!
Feel free to mix up the flavorings to fit your preferences. Use my suggestions or come up with your own!
Make sure the brine has cooled completely before adding the chicken; otherwise, the chicken may end up in the temperature danger zone, leading to bacterial growth that could make you sick. To quickly cool the brine, add a few ice cubes.
Make sure the brine fully covers the chicken so that the flavors can penetrate all over. Add more water as needed to cover the chicken completely.
Once brined, gently pat the chicken dry to remove excess moisture. If you have time, let the chicken sit uncovered in the refrigerator for 1-2 hours to dry it out even more. This will lead to crispier skin.
We recommend roasting brined chicken, but you can cook it any way you like! The general formula for roasting brined chicken is 15 minutes at 350°F for every 1 pound of chicken. So a 6-pound chicken will take about 90 minutes to cook.
Nutritional information is for display purposes only.