Description
This brined whole chicken is tender and flavorful, perfect for any dinner occasion.
Ingredients
Scale
- ½ cup coarse sea salt (I used flaky sea salt)
- ⅓ cup brown sugar or caster sugar
- 1 litre cold water (about 6 cups or more)
- 6 large garlic cloves (crushed)
- 3 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 teaspoon dried sage or some fresh ones
- 2 kg whole chicken
Instructions
- First, you would need a pot large enough to fit the chicken and the brine.
- Add salt, sugar, and herbs into a pan, add 2 cups of water and mix to combine. Place it over medium heat and stir until the salt and sugar dissolve completely in the water.
- Leave the brine to cool down completely. (I used a smaller saucepan for this step)
- Once the brine is completely cooled, top it up with another 4 cups of cold water (I used 6 cups of water in total).
- Place the chicken in a large pot and pour the brine over it.
- Cover it with a lid and place in the bottom of the fridge for up to 4 hours or 24 hours preferably.
Notes
- For best results, let the chicken brine for 24 hours.
- Adding ice to the brine can help quicken the cooling process.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Main Dish
- Method: Brining
- Cuisine: American
Nutrition
- Serving Size: 1 chicken
- Calories: 350
- Sugar: 6g
- Sodium: 2200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg