Go Back
–+ servings

Chicken Brine

300kcal
Share Print
Prep 5 minutes
Cook 12 hours
Total 12 hours 5 minutes
A simple overnight brine for whole or bone-in chicken with garlic, cardamom, peppercorns, kosher salt, brown sugar and savoury.
Servings 3 servings
Course Condiment, Marinade
Cuisine North American

Ingredients

  • 3 gallons ice cold water
  • 6 cloves garlic crushed
  • 12 seeds cardamom whole
  • 3 tbsp peppercorns whole
  • 1.5 cups kosher salt
  • 0.75 cup brown sugar
  • 3 tbsp savoury Newfoundland Savoury recommended; dried savoury works too

Method

  1. Combine all ingredients in a large nonreactive container and mix until salt and sugar have mostly dissolved.
  2. Submerge the birds completely in the brine, ensuring they are weighed down or fully covered.
  3. Refrigerate overnight (about 12 hours) to brine the chicken.
  4. Next day, remove the chicken from the brine, rinse under cold water and pat dry thoroughly.
  5. Cook the chicken as desired (roast, grill or smoke) following your preferred method.

Nutrition

Calories300kcalCarbohydrates75gSodium15000mgSugar75gCalcium50mgIron0.5mg

Notes

Use a brining bucket or other container to keep birds submerged. I use Newfoundland Savoury (Mount Scio) here, but dried savoury works well too.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!