We all know how much better a turkey tastes if you brine it before roasting it. But we're about to take things a step further: You should also be brining your chickens—and not just for special occasions, like holiday roasts. A brine adds flavor and keeps the meat tender and juicy. It's a no-brainer way to turn a regular in your dinnertime rotation into something extraordinary—and, not to mention, a smart way to guard against accidental overcooking. You can brine whole chickens or broken-down birds; those pan-roasted thighs would surely benefit from it. All it takes is a little planning (you'll need to devote at least a couple of hours to the process, but it's happily hands-off). Here are three options for doing it right. Get those birds ready: It's time to brine!
A Simple Brine. Photo: Zach DeSart.
How to Wet Brine
A liquid solution of salt, sugar, and water is probably what you think of when you hear the word "brine." Because these require a pot or vessel large enough for the entire bird to be submerged, they're actually much friendlier to the average whole chicken than the behemoth Thanksgiving turkey. (If you break down the chicken into quarters it's even easier to dunk in the brine.) In addition to kosher salt, sugar, and water, you'll want to pile in the herbs, spices, and aromatics, like chopped onion and garlic, to add flavor. This recipe provides a good framework for a classic, traditional brine, although it does make enough for a 16-pound turkey. You can halve or quarter the recipe for your average-sized chicken.
The key with wet brine is twofold: You must first bring it to a boil and stir to allow for the ingredients to completely mix—the sugar needs heat to dissolve. Do this in a pot large enough to hold the chicken. After that, you'll need the patience to let it cool completely. Adding raw poultry to lukewarm liquid = major food safety don't. The warm brine will raise the temperature of the meat, bringing it into the "danger zone" that invites bacterial activity. So, wait! Once the brine is completely cool, submerge the bird in it and store the entire pot in the refrigerator.
You can leave your chicken in the wet brine for up to two days (a larger turkey can handle more without becoming overly salty), but the liquid will need at least 12 hours to work its magic.
