Chicken Brine
With water, lemons, and herbs, this chicken brine creates the perfect environment for tender, juicy chicken!
Servings: 3 cups
Ingredients
- 4 cups water
- 3 large lemons sliced
- ½ cup fresh parsley
- 3-4 sprigs fresh thyme
- 2 cloves garlic minced
- 5 bay leaves
- 1 whole chicken about a 4 pound chicken
- 1 tablespoon sea salt
Instructions
- Add all of your ingredients to a large stock pot. Stir to combine.
- Heat over medium heat just until well combine. Remove from the heat and allow to cool for 10 minutes.
- Add the whole raw chicken to the pot and add enough cold water to cover the bulk of the chicken. Add the lid to the pot and stick in the fridge. Let rest for roughly 4 hours.
- Once the chicken is brined, remove from the pot and cook how you'd like. I'd recommend roasting it, cooking it in the air fryer, or cooking it in the instant pot. See notes for additional information on cooking the chicken if needed.
- Cook the chicken reaches an internal temperature of 165°F.
- Serve and enjoy!
Notes
- You can prepare this brine ahead of time and keep it in the fridge for up to a week before using it.
- You can use dried herbs instead and store the brine for up to two weeks.
- You can add water as needed to ensure the pot is completely full.
- If you don't have fresh garlic then you can use 1 teaspoon of garlic powder instead.
- Here's how to cook a whole chicken in the Instant Pot.
- Here's how to roast a whole chicken in the oven.
- Here's how to air fry a whole chicken.
Nutrition
Calories: 553kcal | Carbohydrates: 1g | Protein: 48g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 2525mg | Potassium: 545mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1208IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 3mg
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