Whole Chicken Brine Recipe (4 - 5 lb chicken)
January 19, 2026 • 0 comments
A simple, flavorful brine designed to keep pasture-raised chicken juicy, tender, and well-seasoned without covering up the natural flavor of the meat. Fresh herbs, lemon, garlic, and a touch of honey help the meat retain moisture and balance the salt. This brine works just as well for individual cuts – leg quarters, breasts, thighs, or wings – simply adjust the brine volume and brining time based on the size and thickness of the pieces. Get creative with the herbs. Use what you have and what you like!
Ingredients
- (2 quarts) Cold Water
- (1/4 cup) Kosher Salt
- (2, quartered) Lemons
- (10 sprigs) Fresh Parsley
- (7 sprigs) Fresh Thyme
- (2 sprigs) Fresh Rosemary
- (5 fresh, or 3 dried) Fresh Bay Leaves
- (1/4 cup) Honey
- (6 smashed) Garlic Cloves
- (1 Tablespoon) Black Peppercorns
Directions
Ingredients
- 2 quarts cold water
- 1/4 cup kosher salt
- 2 lemons, quartered
- 10 sprigs fresh parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 5 bay leaves, fresh (or 3 dried)
- 1/4 cup honey
- 6 garlic cloves, smashed
- 1 tablespoon black peppercorns
- Pour about 1/4 of the water into a large stockpot that is large enough to hold both the brine and the chicken. Add the salt and honey and stir with a wooden spoon until fully dissolved.
- Add the remaining water along with the lemons, herbs, garlic, bay leaves, and peppercorns. Stir to combine.
- Place the chicken into the brine breast-side down, ensuring the breast and legs are fully submerged. Cover and refrigerate for 12–24 hours. It’s fine if part of the back sits above the liquid, the breast meat is what matters most.
