Brined Roast Chicken

Don’t think I will ever roast chicken any other way again.  My mom’s new way of preparing her chickens for roasting is to brine them for 24 hours before roasting which results in the chicken being beautifully tender and moist.  The hardest part is planning 24 hours in advance that you want roast chicken for dinner.

Shame, not sure what happened with this photo - it tasted delicious though.

Brined Roast Chicken

For every one bird make up the following: –

Ingredients

1 tbsp salt
1 tbsp sugar
1.5 litres of water

Method

  1. Soak your bird for 24 hours in the fridge.
  2. Remove from the brine, pat dry, season and roast as per normal.

Et voilà, brined and roasted chicken. Delicious.

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57 thoughts on “Brined Roast Chicken

    • Hi Kim, brine is the mixture you make up of 1 tbsp, 1 tbsp sugar and 1.5 litres of water and it’s this mixture that you soak the bird in. I look forward to hearing how yours turns out. Have a great day. 🙂 xo

  1. How simple and yet so lovely a technique! I am definitely going to plan ahead and do this. My niece brined her turkey at Christmas and I couldn’t believe the difference. I hadn’t thought of doing this with chicken:) Brilliant!

  2. I never plan in advance well enough as our lives are too fluid with last minute social engagements. However, next time I have a chicken ready for cooking and we end up going out, I will brine it 🙂

  3. I first brined a turkey about 6 years ago and have been brining poultry and pork ever since. It is really amazing how tasty and moist the meat is when prepared this way. I hope others follow you lead, Mandy. They will not be disappointed. Enjoy your day!

  4. This looks delicious! We’ve been brining our Thanksgiving turkey for years and it’s hands-down our favorite way to make it. I never thought about trying it with chicken. Yum!

  5. Today I’m buying a chicken so as to try your recipe… If your readers have never tried a brined chicken (or turkey) they have a wonderful surprise in store… Thanks so much for the recipe!!!!!!!!!!!!!!

  6. This is a great recipe. I do like to brine chicken as well as my turkey. It is the planning ahead that causes me to forget! You now have me craving a well roasted chicken!!

  7. I’ve brined and roasted a turkey, but never a chicken. And what a great idea this is…I know it makes it so tender and succulent. Not to mention the fact that a chicken is a whole lot easier to deal with than a turkey! 🙂

  8. Hi
    I thought you weren’t supposed to brine a whole chicken for more than 8 hours maximum, or they get too salty. Is yours able to brine for 24 hours because you use a much lower salt ratio?
    Thanks!

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