In a pot or a saucepan, combine ½ cup of water, salt, and the rest of the ingredients (if using flavorings). Bring to a boil, whisk until the salt and sugar are completely dissolved, then remove from heat.
Pour in the rest of the water (if you're in a rush, add ice cubes), and allow the water to COMPLETELY cool down to room temperature and it's even recommended to refrigerate if possible.
When the water has completely cooled down, submerge the whole chicken in brine breast side down, cover, and refrigerate for at least 12 hours if using a whole chicken and up to 24 hours.
- Nutrition values are calculated per serving for a roasted 4lb chicken that serves 6.
- Don't leave the chicken in brine for longer than 24 hours as it will become too salty.
- Only submerge the chicken in the brine, when the brine has COMPLETELY cooled down. Warm brine can be a great environment for bacteria to grow, and it's not a safe thing to do. So never use warm brine!
- The recipe is adapted from Chef Thomas Keller's chicken brine recipe shared via masterclass.com, he uses 10% salt, and then air dries the chicken for 2-3 days in the fridge for crispy skin and better texture.
Calories: 282kcal | Carbohydrates: 21g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 157mg | Sodium: 169mg | Potassium: 509mg | Fiber: 2g | Sugar: 16g | Vitamin A: 205IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 2mg