Chicken Brine

Recipe video above. BRINING is the secret to the most succulent, tender roast chicken you will EVER have in your life! Adapted from a recipe by Thomas Keller, one of the great masters of the culinary world. The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic).

👥 5 Servings⏱️ Prep & Cook: 25h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Nagi | RecipeTin Eats📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pot
●oven
●pan

📝 Preparation Steps

Brining

Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil ⏱️ 1 minute, stir to dissolve salt.

Remove from heat, pour in remaining water. Cool completely before using (I cool about ⏱️ 30 min then refrigerate 1 1/⏱️ 2 hours). DO NOT put chicken in before full cool, this is a health hazard (Note 4).

Flip chicken upside down (so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for ⏱️ 12 - 24 hours (Note 5). Don't worry if underside of chicken doesn't stay under water - the the breast side is, that is what matters.

Roasting Brined Chicken:

Remove chicken from brine and pat dry to remove excess moisture.

Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).

Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for ⏱️ 20 minutes.

Preheat fan forced oven to 220°C/430°F.

Turn down the oven to 180°C/350°F, then roast chicken for ⏱️ 50 minutes to ⏱️ 1 hour (Note 7) or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.

Check at ⏱️ 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.

Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to ⏱️ 15 minutes.

Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting - see Note 8.

Nutrition Facts

calories

432 kcal

fat Content

17 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

189 mg

protein Content

63 g

cholesterol Content

188 mg

carbohydrate Content

5 g

saturated Fat Content

5 g

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