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flameChicken
Dai Due's Master Brined Chicken
Servesenough brine for two 2½-lb. chickens
Ingredients
- 5 ounces kosher salt (1 cup Diamond Crystal or ½ cup Morton)
- ¼ cup sugar
- 1 teaspoon black peppercorns
- 1 lemon, halved
- 1–2 2½-pound chickens
Instructions
- Combine salt, sugar, and peppercorns in a large pot. Squeeze in juice from 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 chickens to brine, weight with a plate to keep submerged, if needed, and cover. Chill 12–24 hours.
- 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).
Originally published at Bonappetit.com. Reproduced for personal collection.