How many times have you roasted a chicken that came out dry? Too many times for me and I’ve finally found the answer to my madness—Brining! Brining is a method of bathing your bird in a salt solution to retain the juices in the meat. During the brining process, the salt dissolves proteins in muscle fibers and the meat absorbs the liquid, yielding a juicier bird.
Brining is key to a juicy flavorful bird every time, and the process is super easy. If you’re anything like me, you’ll be kicking yourself for not trying it sooner. It’s actually so good that you won’t even need gravy.
Once you’ve conquered brining, follow my recipe for Roasted Dijon Chicken with Fingerling Potatoes and Gravy. Bon Appetit!
Chicken Brining Ingredients
1 (4 -5 lb.) Whole chicken
1 gallon warm water
½ cup sea salt
½ cup sugar
½ cup soy sauce
¼ cup extra virgin olive oil
2 garlic cloves, chopped
4 sprigs thyme
Chicken Brining Directions
Add the warm water to a large container or pot. Mix in the salt, sugar, soy sauce, EVOO, garlic, and thyme until salt and sugar have dissolved. Then place the chicken into the brine and cover. Refrigerate whole chicken for 24 hours.
If you’re using the brine for chicken breasts or boned pieces, less time is required for the marinade—they only need to be refrigerated about 4 hours.