Perfect Chicken Brine
Marinades/Brines
Ingredients
16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf
Directions
Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.n
Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.n
Notes
Cook time depends on heat source; could take more or less than 20 minutes to bring to simmer.
Allowing the brine to sit at room temperature for the first two hours of cooling time steeps the dried herbs. I've found this makes a huge difference in the flavor. Let brine cool completely before adding chicken.
Whole chicken can sit in brine for up to 8 hours. Chicken pieces (bone-in) can set in brine for up to 4 hours.
Nutrition
Per Serving: 38 calories; protein 0.6g; carbohydrates 9.2g; fat 0.1g; sodium 3422.9mg. Full Nutrition