What is your favorite poultry brine recipe?

Answered on August 19, 2014
Created February 13, 2010 at 12:22 AM

Brining birds is the an awesome way to keep the white meat juicy. Here's my favorite (sugar-free) variant:

?? cup kosher salt

1 TBS coarse ground black pepper

6 garlic cloves, crushed

?? medium yellow onion, coarsely chopped

1 bay leaf crushed

5 whole parsley sprigs, coarsely chopped

1 TSP dried oregano

1 TSP dried or fresh chives

1 TSP dried thyme 1 TSP dried rosemary

In a 4 quart bowl or pot fill with 2 quarts of cold water. Add the pepper and salt and stir until dissolved (this will take a bit of time)., then the onion and garlic. Take all the herbs - fresh and dried - and coarsely chop together. Add chicken and place in fridge according to times below. Try not to exceed these times as the chicken may become too salty.

Boneless chicken breasts: 30 minutes Bone in chicken parts: 40 minutes Whole chicken: 60 minutes

Source http://lousmostexcellent.blogspot.com/2009/04/lous-most-excellent-chicken-brine.html

  • 7f8d633c32b75ad7f9f148ceb6283866

    asked by

  • Views
  • Last Activity
    1933D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers


on February 14, 2010
at 06:19 AM

I think you may be taking the wrong approach here- the modern birds we eat are mutants that have all white meat. Find a heritage breed chicken or turkey (not an easy task) and it will have more dark meat, taste amazing, and you won't need a brine.


on August 01, 2011
at 04:16 PM

Kosher salt, rosemary, and maybe a slice or two of ginger.

Here is my fave PDF on brining! http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

Nope, I just use salt and flavors... NO SUGAR!



on February 13, 2010
at 10:36 PM

I don't think there is any need to flavour the brine, so salt and water is just fine. I usually add any spices and herbs directly to the bird before cooking. Some lemon wedges stuffed inside during roasting add a nice flavour too.

I brine my turkey overnight and it always has nice moist breast meat. I actully prefer dark meat, so add a couple of extra legs to the roasting pan.



on February 13, 2010
at 01:24 PM

My brine is as simple as it can be. 50g of salt per liter of water. Done.

Answer Question

Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!