This is a chicken brine that will yield the most succulent, juiciest roast chicken you will EVER have in your life! Brining injects flavour and moisture as well as tenderising – you will be blown away how juicy the chicken breast is!
Once you learn how to brine chicken and taste the incredible results, you will never look back!
Chicken Brine
Brining is the process whereby chicken (or other meat) is submerged in a salty liquid (“brine”) and left to marinate to add flavour, tenderise AND add moisture so the chicken stays juicier when roasted.
It injects flavour and seasoning right into the flesh of a whole chicken in a way that no other method can, even by slathering liberally with herb and garlic butter under the skin which is my favourite non-brining way to roast chicken.
It’s a technique widely used by chefs. In Sydney, there are a handful of restaurants famous for their roast chicken – such as Glebe Point Diner, Boronia Kitchen and Restaurant Hubert – and they are all brined!
This brine recipe is adapted from a recipe by Thomas Kellar, one of the greatest culinary masters of the world.
What does brined chicken taste like?
The chicken is seasoned with salt all the way through the flesh, with a hint of the flavourings of the brine. The brine flavourings are not intended to be dominant – it’s more of a subtle perfume rather than a strong flavour. You don’t need strong flavours when the flesh of chicken is seasoned this way because you’ll taste chicken flavour in a way you never have before!
The juiciest chicken breast EVER!
Here’s an up close and personal of the breast of brined roast chicken – LOOK HOW JUICY IT IS! It’s hard to believe your eyes but it’s true, it IS possible to make chicken breast this succulent – but only with a chicken brine!
What you need for Chicken Brine
To make chicken brine, all you need is water and salt. Everything else is for flavour so it’s optional and customisable – see below for substitutions for each.
Salt and water – the only two ingredients that are non negotiable, they are the brine!
Honey – for a touch of sweet, sub with sugar
Parsley, thyme and rosemary – 100% optional, switch with other herbs, or use dried
Peppercorns – use ground instead
Lemons, garlic and bay leaves – for flavour, optional
How to brine chicken
It’s as easy as this:
Bring all the brine ingredients to a boil with a bit of water – just to bring out flavour a bit and dissolve the salt;
Add cold water to bring the temperature down, then refrigerate until fully chilled;
Submerge chicken upside down (ie drumsticks and breast facing down) and brine for 24 hours in the fridge (even 12 hours is terrific);
pat dry, brush with butter and roast!
How long does it take to roast a 2 kg / 4lb brined chicken?
60 minutes at 180°C/350°F or until the internal temperature is 75°C/165°F or until juices run clear.
The formula is: About 15 minutes for every 500g/1 lb. So a 2 kg / 4 lb chicken will take 60 minutes, and a 1.5kg / 2 lb chicken will take 45 minutes (give or take 5 – 10 minutes, also smaller chickens will take about 20 minutes per 500g/1lb).
Brined chicken roasts about 20% faster than chicken that is not brined. A 2 kg / 4 lb chicken that is not brined takes 1 hour 25 minutes (see classic Roast Chicken recipe).
Can you use this for other meats?
Absolutely. I use this for pork, turkey breast and small whole turkey. For large whole turkeys, the better way is using a Turkey Dry Brine – more convenient, better result.
Difference between brining and marinating?
Brining is different to marinating in that there is a much higher liquid to meat ratio – a whole chicken is completely submerged in the chicken brine. Marinades usually have far less liquid and the chicken is mostly coated in it, rather than submerged (examples: my favourite Everyday Chicken Marinade, Greek Marinade, Vietnamese Lemongrass Marinade).
What to serve with roast chicken
Something carby and something green! Here are a few suggestions:
Potato and Bread sides for roast chicken
Potatoes au Gratin – my favourite make-head-looks-and-sounds-impressive option, “it’s French, darling”
Paris Mash – for something sinfully rich, and very fine dining style
Everyday Creamy Mashed Potato which we will never, ever tire of
Creamy Mashed Cauliflower for a low carb option (don’t knock it until you’ve tried it)
Warm homemade No Knead Dinner Rolls or an easy, crusty, no yeast Irish Soda Bread
Side salad options for roast chicken
Crisp Garden Salad with Balsamic Dressing, French Dressing or Italian Dressing
Classic Rocket Salad with Shaved Parmesan (aka Arugula) – very fine dining / bistro style and also the world’s fastest side salad
Green Bean Salad with Cherry Tomatoes, a crispy, juicy Cucumber Salad with Herb & Garlic Dressing or, for something different, a Carrot Salad (bet you can’t stop eating this….)
The chicken is so moist, you can serve it as is with a tiny drizzle of the pan juices (which are quite salty, so don’t go overboard!). If you’d like a gravy, make it while the chicken is resting – the recipe is in the notes.
I’ve also been known to drizzle with a touch of melted butter and squeeze of fresh lemon juice – it’s divine! – Nagi x
Watch how to make it
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Chicken Brine
Ingredients
Brine
- 2 litres / 2 quarts water , cold tap water
- 1/3 cup kosher or cooking salt, NOT table salt (Note 1)
- 2 lemons , quartered
- 10 sprigs parsley , fresh
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves, fresh (or 3 dried)
- 1⁄4 cup honey
- 6 garlic cloves, smashed (Note 3)
- 1 tbsp black peppercorns
Roast Chicken
- 1.5 – 2 kg / 3-4lb chicken , whole
- 3 tbsp / 40g butter , melted
- Salt and pepper to season
Instructions
Brining
- Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
- Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).
- Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water – the the breast side is, that is what matters.
Roasting Brined Chicken:
- Remove chicken from brine and pat dry to remove excess moisture.
- Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).
- Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
- Preheat fan forced oven to 220°C/430°F.
- Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
- Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
- Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
- Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting – see Note 8.
Recipe Notes:
- Honey – sub same amount maple syrup, or 1/4 cup brown sugar
- Fresh herbs – use more of one of them, switch out with sage leaves or other fresh herbs of choice. OR use 1 tbsp dried herbs of choice
- lemons – lime, or oranges, or leave out
- Peppercorns – sub 1/2 tsp ground pepper
3 tbsp / 40g flour (any white)
All liquid from pan topped up with LOW SODIUM / Reduced Salt chicken broth to make up 1 cup
1 cup / 250ml water Melt butter over medium heat, add flour, stir for 1 minute. Add half the liquid while whisking. Once incorpoated and lump free, add remaining liquid & water. Continue cooking for 2 minutes, stirring regularly, until gravy thickens. Season with pepper – I highly doubt you will need salt! 9. Frozen chicken can be put in the brine once it’s partially thawed. It will finish thawing in the chicken while it brines. 10. Source: Brine based on a recipe by Thomas Keller, one of the great masters of the culinary world! Known for high end iconic restaurants such as Per Se in New York and the French Laundry in the Napa Valley. 11. Nutrition per serving, chicken only.
Nutrition Information:
Originally published May 2014, updated November 2019 with fresh photos, video and most importantly, Life of Dozer added!
Life of Dozer
Dozer taking me for a walk in Melbourne’s Bourke Street Mall!
Staying in an Air BNB for a week, cramming in meetings and generally pretending to be a Melbourne-ite for a week. First time I’ve driven down – it’s a long 10 hour drive – but I REALLY wanted to bring Dozer down with me this time and I’m so glad I did. He’s having a blast, more photos to follow – he’s causing a riot down here!
Gillian DidierSerre says
It looks like the 2 of you are having lots of street fun👍.
BTW love the brine recipe.
Nagi says
He’s causing a riot down here!!! N xx
Diane says
My family originates from Sicily and we have always brined our chicken for at least an hour before cooking. I think the actual reason for doing this is that the salt kills any bacteria that may be lurking, and the juicy tenderness is just an added plus. By the way, for many years I raised Dobermans. Here’s a few helpful tips about leash control when walking a large dog. https://pets.thenest.com/properly-hold-dog-leash-4484.html
Nagi says
Aww thanks for that tip Diane! To be honest, it was because he saw a large bird and he lunged for it!! Other than birds he’s actually very good on a leash 🙂 N xx
Kaye says
Hi Nagi
Great article/recipe for brining chicken. I have been thinking about brining fish and wonder if the process would be the same or perhaps for a shorter period of time. Regularly buy frozen fish fillets but once defrosted the amount of moisture in them is immense. I think I read that brining fish can help to dry it out? Any thoughts?? K
Barbara says
Hi, Kaye. I haven’t tried brining fish, but I do remove the individual fillets from their vacuum-sealed pouches when I remove them from the freezer. I place them on a rack over a plate, or even just over crumpled foil, and the excess moisture drains out while they thaw in the fridge. Has worked well for me. B
Nagi says
Hi Kaye! If using for fish, scale the recipe down significantly (user recipe slider), cut the salt down by half and just marinade for 1 hour. Fish flesh is much more fragile than meat so it takes less salt to penetrate. I will share a fish marinade soon if you could like? It’s got similar flavours! N x
Kaye says
Thanks Nagi
I would appreciate the fish marinade recipe and thanks for the tips, I will give it a go.
K
Kaye says
Thanks Barbara
I do pat them dry with kitchen towel but it requires loads to mop up all the ecxess. I understand brining also firms the fillets whixh would be useful.
K
Kaiza Solza says
Would the Brine Recipe be suitable for injecting prior to Smoking (Cold Smoking)
Nagi says
Hi Kaiza! I don’t know about injecting but I imagine it would be IDEAL for brining prior to smoking! It seasons the flesh all the way through just like you want for smoked meats 🙂 N x
Beth says
Thanks for the recipe 😀
I’ve always brined my chook mainly because it breaks down a lot of the fat and produces a lean & tasty chicken. My t&t recipe uses sugar & apple cider vinegar, rather than honey & lemon juice.
We’re having a roast chook on Monday, so I’ll be trying your version. It sounds like it will taste even better than mine.
Nagi says
Yes! Isn’t the skin of brined chicken wonderful?? Thin and crispy! Wish there was more of it 😂 N x
Zee says
Can I unfreeze the chicken in the brine?
I mean, if the chicken is frozen, do I need to thaw it first and THAN brine, or those processes can be done simultaneously?
Beth says
You can put a partially thawed chicken into the brine and it will finish thawing while brining. A fully frozen chicken will take too long, therefore be in the brine too long, and end up too salty. I hope this helps 🙂
Zee says
Thanks Beth! Well, I rarely cook an entire chicken. I was thinking drumsticks or chicken breasts.
But your comment makes sense – thanks!
Nagi says
Thanks Beth!! You’re bang on – I do exactly that for both dry and wet brines! N xx
kerry says
Can you use this brine for other poultry[turkey, duck , goose]?
Nagi says
Hi Kerry! I haven’t tried with duck or goose but I imagine it would be perfect for these two especially because the meat has a stronger flavour 🙂 For turkey, absolutely but if it’s a BIG turkey, it might post logistical issues in which case I recommend the Dry Brine for Turkey in this recipe -> https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/ N x
Athena says
Nagi has a fabulous dry brine with her roast turkey recipe on here. Highly recommend 🙂
Vanessa Baggio says
I wish I knew you guys were visiting the best city in the world! I would have come and given you both a huge cuddle 😘
Nagi says
It was all a bit of a rush to be honest!!! Loving it – the weather has been incredible!! Very lucky 🙂 N x
Pia Hinsley says
Did the Succulent Roast Chicken again tonight. Absolutely fantastic. If you have garlic butter, instead of normal butter, it makes it even better and the gravy fantastic.
Nagi says
🙌 So glad you love this recipe!!
Susan Bunt says
Oh my. What a winner. Fabulous recipe. Loved this. My hubby said it was the best chicken he has ever had. Its a ten out of ten from me. XX
Pia Hinsley says
I made this roast chook for Christmas Day. Truly the most succulent and tastiest chicken ever. The breast meat was so incredibly moist and tender and not a dry piece of meat any where. Thank you for another divine recipe, that will be replicated again and again.
Beck says
I think I have a new roast chook recipe! This was just perfection, I’ve never made such a juicy roast chicken with such crispy skin before. I followed the recipe exactly and wouldn’t change a thing. I’m thinking this chook plus some stuffing, gravy and roast veg could make the best Christmas roast ever…
Nagi says
I’m so glad you enjoyed it Beck, thank you for letting me know! And YES to a Christmas roast….N x
lil says
If I am roasting a 7lb roster do I need to increase the brining
Nagi says
Hi Lil! Yes, please increase the brining liquid proportional to the size you are using. 🙂
Kris says
Hi Nagi.
I love your recipes…thank you so much!!
But…I just started to brine my chicken for Christmas lunch tomorrow and realised your recipe states in the method that you boil the brining liquid to dissolve the sugar BUT there is no sugar in the ingredient list!!
Have I ruined my chicken without the sugar??
For future reference, how much sugar should there be?
Many thanks
Kris
Nagi | RecipeTin says
Oh my gosh Kris, I can’t believe no one has picked this up before!! There is no sugar in this recipe, just honey. The ingredients list is right, the instructions are wrong! I have corrected it to remove the sugar. So you definitely haven’t ruined the recipe, you have done it right!!!
Kris says
Thanks for your reply, Nagi 🙂
I can confirm that our Christmas chicken was absolutely delicious!
Just another question…does brining this way (or the dry brine for the turkey which I also did Christmas day) reduce cooking times? They both seemed to cook properly well before the traditional cooking times.
Also, I am from the Blue Mountains (not too far from you!!) and have been following your website for a few years now. I wanted to congratulate you on being in the SFI Magazine. I opened my newest copy and there you were!! Well done. You deserve the recognition xx
Nagi | RecipeTin says
Hi Kris! Oooh, I’m SO EXCITED that you saw me in SFI!!! I’m like a kid in the candy store!! And love hearing from locals!! Where in the Blue Mountains are you from??
YES brining makes them cook much faster! The turkey especially cooks so much faster – almost 50% faster than when not brined. I’m SO GLAD you loved it Kris, thank you so much for your message!!
Kris says
I live at Lawson…not as high up as Katoomba 🙂
Is it going to be a regular thing in SFI?
Nagi | RecipeTin says
Hi Kris! I know Lawson, I know the Mountains well 🙂 I used to date a bloke from there and also had a time share at a horse farm in Hartley, so I did the run up and down the highway often!!! Re: SFI – yes!!! I’m in it every month 🙂 Super excited, I love that the editor lets me have full creative control!!! Basically they tell me what the theme of each month is and I give them a bunch of ideas and they choose which one they like the best, then leave me to do everything myself! I love love LOVE how much freedom I get to make the whole feature really “me” 🙂 Hope 2016 is treating you well so far!! N x