Brining a Chicken Demo

There is a wide variety of brining techniques, but the fundamentals are very simple:

1 4-5lb whole chicken
1 gallon of water
10 oz Kosher salt
6 oz white sugar
2 oz cracked black pepper
1 large red onion, sliced
4 stalks of celery, chopped
2 large carrots, chopped
½ cup white wine or chicken broth
A clean, food-safe container large enough to completely submerge the chicken in the brine

Watch a demonstration video!

In a pan, bring about 1 quart of water to a boil. Add the salt and sugar and stir to dissolve (This is easier than trying to dissolve it into a gallon of cool water). Pour the liquid back into the remaining gallon of water. The water may be too warm to brine the chicken right away, so put it in the fridge until it cools (it needs to be around 40°F).

After it cools, stir in the pepper. Wash the chicken inside and out under cold running water. Place the chicken in the container and pour in the brine liquid in, making sure to fill the body cavity. Pour in enough brine liquid to completely cover the chicken. The brine is going to need 4 to 6 hours to season and soften the chicken. Cover it with plastic wrap and put in the fridge.

Remove the chicken from the brine and rinse it again under cold water. Pat the skin as dry as you can with paper towels and place in a pan or on a plate and put in the refrigerator, uncovered, for 12-18 hours. This will allow the skin to dry out and result in a crispy exterior when roasting.

Preheat an oven to 325°F. Prepare a bed of shredded vegetables in a roasting pan, including onions, carrots, celery, and any other herbs or vegetables you want to give flavor to the roasting chicken. These vegetables are not for eating, so select ones that will hold up to hours of cooking. Place the air-dried chicken atop the vegetables and place in the oven, uncovered, for 2 – 2 ½ hours, or until the meat is cooked through. If using a thermometer, take a reading from the thigh close to the body.

Once cooked, remove from the oven and allow to rest at least 20 minutes on the counter. Don’t worry, it will stay plenty hot. The resting allows the juices to settle in the meat. After 20 minutes, carve that chicken up and enjoy!