"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Brined Chicken Recipe

To brine or not to brine?

I can tell you that brining a chicken makes for some of the juiciest roast chicken you will ever eat. If you have the time and you are looking for something really special then brining is the way to go.

Here’s my recipe.

The Ingredients

• One 3-4 lb Chicken

• ¼ cup of kosher salt

• 1 Bay leaf and 10 black peppercorns

• Enough water to fully cover chicken

The Method

• In a non reactive container like glass or metal add water, salt & spice

• Fully dissolve salt

• Submerge chicken in water , salt, spice, weighting it down if necessary

• Brine in the refrigerator. 1 hr per pound of chicken, a 4 lb chicken will take

4 hrs

• Remove from brine; discard brine, rinse & pat chicken dry

• Let air dry in fridge for 1 hr. Air drying in the fridge ensures crispy skin.

To Roast

• Preheat oven to 450 F

• Rub chicken all over with Olive oil

• Roast for 15 minutes breast side up

• Lower heat to 350 F and continue roasting for 20 minutes a lb

• Chicken is done when the meat thermometer registers 165F when placed in

the thickest part of the thigh – careful not to hit the bone

• Let chicken rest for 10 minutes to allow juices to redistribute

• Do NOT loosely tent, you have worked hard for a crispy skin, tenting will ruin that

Serve With your favorite fixings

2 Responses to Brined Chicken Recipe

  1. Daryl Johnson says:

    Hello Dear “Chicken Person”
    Thank you for your interesting and informative blog. I have heard about brining poultry…and how delicious it is… but always thought it was too much bother. Your easy instructions dispelled any reservations I had about trying this technique before now.
    I have a great family favourite recipe for a Moroccan Chicken that I shall pass along to share on your blog…it is so treasured… I have no idea where I’ve tucked it away for safekeeping! But I shall find it for you.

    Cluck! Cluck!

    • Brining is super easy and ensures a moist and delicious roast. It really is easy unless you are doing a large bird like a turkey as you need a really big non corrosive recepticle to brine. I brine chickens and small pork roasts, always moist, always delicious and worth the extra step. I am looking forward to your “Family Favourite Moroccan Chicken Recipe. Thanks

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