Ingredients:

  • 1 quart (950 ml) hot filtered water
  • 1 cup (240 grams) Kosher Salt (Diamond Crystal preferred)
  • 1/2 cup (100 grams) light brown sugar
  • 3 quarts (2.85 litres) cold water or ice bath
  • 2 large lemons, quartered, skin left on
  • 6 garlic cloves, smashed, unpeeled
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1 tablespoon whole black peppercorns
  • 3 dried bay leaves

Instructions:

  1. Combine & Simmer: In a large stockpot, combine the 1 quart of hot water, Kosher salt, and brown sugar. Heat over medium-high heat, stirring until the salt and sugar are completely dissolved and the water is clear.
  2. Bloom the Aromatics: Remove the pot from the heat. Add the lemons, garlic, thyme, rosemary, peppercorns, and bay leaves. Stir gently. The heat of the solution will ‘bloom’ the herbs and release their essential oils.
  3. Rest: Allow the concentrated brine to rest for 15 minutes to infuse deeply.
  4. Add Cold Water: Pour the remaining 3 quarts of very cold water into the stockpot with the concentrated flavour base. Add ice cubes if necessary to speed cooling.
  5. Check Temperature: Use an instant-read thermometer to ensure the brine temperature is below 40°F (4°C). This is a critical safety step.
  6. Prepare the Chicken: Remove any giblets from the chicken cavity. Pat the chicken entirely dry with paper towels. Do not rinse raw chicken before brining, as this spreads bacteria.
  7. Submerge: Transfer the chilled brine (including the aromatics) into a non-reactive container. Gently lower the chicken (or chicken parts) into the brine, ensuring it is completely submerged.
  8. Refrigerate: Cover and place in the refrigerator for the recommended time (e.g., Whole Chicken 8 to 12 hours; Bone-In Cuts 4 to 6 hours).
  9. Finish & Dry: Once the brining time is complete, remove the chicken. Discard the used brine immediately. Rinse the chicken thoroughly under cold running water to remove excess salt. Pat the bird exceptionally dry before cooking.