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Epicurious
Bon Appétit

Dai Due's Master Brined Chicken

2.5

(2)

Recipe information

  • Yield

    Makes enough brine for two 2 1/2-pound chickens

Ingredients

5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
1/4 cup sugar
1 teaspoon black peppercorns
Juice from 1 halved lemon
1 lemon
Two (2 1/2-pound) chickens

Preparation

  1. Step 1

    Combine 5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton), 1/4 cup sugar, and 1 teaspoon black peppercorns in a large pot. Squeeze in juice from 1 halved lemon and add lemon to pot along with 2 quarts water. Bring to a boil, stirring to dissolve salt and sugar. Remove pot from heat and stir in 2 quarts ice water. Add one or two 2 1/2-pound chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12–24 hours.

    Step 2

    Remove chickens from brine; pat dry. Place in a large baking dish and chill, uncovered, 3–12 hours (longer is better) to dry skin (this results in a crispier bird).

TagsWhole ChickenChickenPoultryMainDinnerGluten FreeNut FreeDairy FreeBon Appétit
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