Soaking a chicken in brine before cooking it helps to protect against the effects of overcooking, including dried out meat and tough texture. The saltwater bath prevents moisture loss during cooking and enhances the flavor. Typically, a sweetening agent is added to the salted water to further flavor the final product and to help the skin brown. This is, however, an optional component of the brining process. You can brine other poultry, meat and seafood the same way you brine a whole chicken.
Step 1
Pour 1 gallon of cold water into a vessel large enough to hold the whole chicken. Use a large pot, dish, container, cooler or other suitable vessel with a cover.
Step 2
Add 1 cup of coarse kosher salt or table salt, or 1 1/2 cups of crystal kosher salt, to the water. Stir it in thoroughly with a large cooking spoon. Crystal kosher salt's lower weight requires a greater quantity.
Step 3
Pour 1/2 cup of sugar into the brine mixture and stir it in completely, if you want to use a sweetener.
Step 4
Submerge the chicken fully in the brining solution. Seal the lid on the container and place it in the refrigerator. Soak the chicken for at least eight to 12 hours for best results. However, you can soak a chicken in brine for as little as an hour, or for any amount of time in between.
Step 5
Remove the chicken from the brine and let it air-dry in the refrigerator for half an hour.
Tips and Warnings
- Add herbs and spices to the brine solution for additional flavoring. You can also replace 1/3 the quantity of water with fruit juice or wine. Other flavoring options include replacing the sugar with an equal amount of brown sugar, molasses, honey or maple syrup.
Things You'll Need
- 1 gallon water
- Vessel with lid
- 1 cup coarse kosher or table salt or 1 1/2 cups crystal kosher salt
- 1/2 cup sugar
- Large spoon
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