Chicken is a naturally lean type of meat which mean it’s prone to drying out. When a chicken is placed into brine, it absorbs some of the brine which helps to both keep it moist and also to season it all the way through.
A whole chicken should be submerged in brine for at least 8 hours, or up to 24 hours. Do not go past the 24 hour mark, as your chicken may be overly salty if it sits in the brine for too long.
8 cups water
1/2 cup kosher salt (do not use table salt)
1/4 cup honey
3 dried bay leaves
5 cloves of garlic smashed and peeled
1 tablespoon whole black peppercorns
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley
2 lemons sliced
Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.
Cook for 3-4 minutes or until salt has dissolved.Turn off the heat and cool completely.Add the chicken to the cooled brine.
Make sure the chicken is completely submerged.
Cover the pot and refrigerate for 8-24 hours.
Remove the chicken from the brine and rinse with cool water; pat dry with paper towels.
Proceed with roasting, smoking or frying the chicken.
Try this simple brining recipe for Christmas this year and wow your friends and family!