How do I brine chicken?

Brining a chicken can give you some of the most succulent, juicy and tender chicken meat with a unique taste. It’s super easy to do when you know how and once you start you’ll likely never look back.

The Campbells Meat butchers are here to help you make the tastiest brined chicken today in a few simple steps.

What is a chicken brine?

Chicken brine is a way to prepare your chicken to maximise the texture and flavour. Think of it as a salt bath for a chicken before cooking which helps to tenderise the meat and ensure the bird doesn’t dry out before cooking.

How to brine a chicken?

There are two main methods of brining chicken – wet and dry brining.

Dry brining is done by adding salt to your chicken several hours before cooking. You then put it back in the fridge for between 2 and 24 hours with a light covering.

Wet brining is much more common as the results are much more noticeable. This involves submerging your chicken upside down in salt water with some sugar and a blend of herbs and spices. Store in the brine bath for between 2 and 24 hours in the fridge.

Remove from the brine and pat the bird dry before cooking. Dispose of the brine carefully as it can contain bacteria from the raw meat.

What goes in a chicken brine?

You’ll need a ratio of about 60 grams of salt to 1 litre of water, with enough liquid to fully submerge your chicken. Then, add a couple of tablespoons of sugar.

For flavour, you can add in your favourites from the following: garlic cloves, bay leaves, halved lemons, peppercorns, rosemary, thyme and honey.

How long to brine a chicken

The time will vary depending on the size of your bird. As a minimum, 2 hours is recommended, but you can brine for up to 24 hours. Ideally, leave your chicken in the brine for at least 12 hours for the best results.

Why should I brine a chicken?

Despite a chicken brine being quite simple, you may think it adds an unnecessary step. But brine can really enhance the taste and moisture in your roast chicken.

The salt in the water breaks down the protein in the meat, helping prevent it from contracting in cooking. This means the moisture content will be much higher, giving you juicy meat.

Plus, the extras you add to your brine can also enhance the flavour, really improving the taste.

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