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! Show
Once you learn how to brine chicken and taste the incredible results, you will never look back! Chicken BrineBrining 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 BrineTo 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.
How to brine chickenIt’s as easy as this:
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 chickenSomething carby and something green! Here are a few suggestions: Potato and Bread sides for roast chickenPotatoes au Gratin (Dauphinoise) Paris Mash (Rich Creamy Mashed Potato) Creamy Mashed Cauliflower World’s best No Yeast Bread – Irish Soda Bread Soft No Knead Dinner Rolls
Side salad options for roast chickenFrench Salad Dressing (French Vinaigrette) Rocket Salad with Balsamic Dressing and Shaved Parmesan Green Bean Salad with Cherry Tomato Feta French Carrot Salad with Honey Dijon Dressing Italian Dressing Recipe Cucumber Salad with Herb Garlic Vinaigrette Balsamic Vinegar Dressing
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 itHungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Chicken BrineAuthor: Nagi | RecipeTin Eats Prep: 15 mins Cook: 1 hr Brining: 1 d Total: 1 d 1 hr 15 mins Mains Western 5 from 53 votes Servings5 – 6 Tap or hover to scale
Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic). IngredientsBrine
Roast Chicken
InstructionsBrining
Roasting Brined Chicken:
Recipe Notes:1. SALT – important!! Must use kosher salt or cooking salt (same thing, different name in different countries) which are larger grains than table salt.If using table salt (ie the fine grains of salt served at the table that you put on your food), decrease by 2 tablespoons. 2. Brine flavourings substitutions:
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 waterMelt 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:Calories: 432cal (22%)Carbohydrates: 5g (2%)Protein: 63g (126%)Fat: 17g (26%)Saturated Fat: 5g (31%)Cholesterol: 188mg (63%)Sodium: 189mg (8%)Potassium: 644mg (18%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 198IU (4%)Vitamin C: 26mg (32%)Calcium: 49mg (5%)Iron: 4mg (22%) Keywords: Brine for chicken, brine for turkey, Chicken brine, how to brine chicken, juicy roast chicken Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats. Originally published May 2014, updated November 2019 with fresh photos, video and most importantly, Life of Dozer added! Life of DozerDozer 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! Can you leave chicken in brine too long?As a general rule of thumb, brine meat for about one hour per pound. You can go longer, but keep in mind that it's definitely possible to over-brine your meat. Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt.
How long can chicken stay in brine in refrigerator?The amount of time will depend on the type of brine you use; however, do not brine any longer than two days and always keep the turkey and brine refrigerated (at 40°F or less).
Can you brine chicken for 72 hours?Place the chicken pieces into the brine, cover and leave in the fridge for 72 hours. This allows the flavours to thoroughly permeate the flesh. After 72 hours and when you're ready to cook the chicken, take the raw chicken from the brine, throw the brine away and rinse the chicken thoroughly and pat dry.
How long can you keep chicken after brining?If the chicken is at room temperature, you should not brine it for more than two hours, and if it is still cold, you have about four hours before it goes bad. The best option is to brine the chicken in the refrigerator. This way, you have around 48 hours before the chicken starts to go off.
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