Christopher Testani
This brine will add both moisture and flavor to your birds.
Recipe information
Yield
Makes enough brine for two 2½-lb. chickens Servings
Ingredients
5
ounces kosher salt (1 cup Diamond Crystal or ½ cup Morton)
¼
cup sugar
1
teaspoon black peppercorns
1
lemon, halved
1–2
2½-pound chickens
Need to make a substitution?
Preparation
Step 1
Combine salt, sugar, and peppercorns in a large pot. Squeeze in juice from lemon and add lemon to pot along with 2 quarts water. Bring to a boil, stirring to dissolve salt and sugar. Remove pot from heat and stir in 2 quarts ice water. Add chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12–24 hours.
Step 2
Remove chickens from brine; pat dry. Place in a large baking dish and chill, uncovered, 3–12 hours (longer is better) to dry skin (this results in a crispier bird).
Nutrition Per Serving
Per 1 whole chicken: Calories (kcal) 670 Fat (g) 39 Saturated Fat (g) 11 Cholesterol (mg) 225 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 71 Sodium (mg) 3760