Brined Roast Chicken

Posted on January 25, 2012 by thecompletebook

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

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

Et voilà, brined and roasted chicken. Delicious.

57 thoughts on “Brined Roast Chicken”

My Inner Chick on January 25, 2012 at 07:12 said:

Mandy,
what should I soak the bird in?
Is Brine the skin?

Sorry. I must ask before I do this. Xxxx Kiss

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- thecompletecookbook on January 25, 2012 at 07:30 said:
  
  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
  
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Just A Smidgen on January 25, 2012 at 07:26 said:

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!

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- thecompletecookbook on January 25, 2012 at 09:26 said:
  
  I was also very impressed with the difference that it made and it really is no effort to brine the bird beforehand at all. Enjoy! Have a happy day. 🙂
  
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Bam's Kitchen on January 25, 2012 at 07:55 said:

Great minds think alike. I also cooked a brined chicken today. It just seemed perfect with the chilly weather. Take Care, BAM

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- thecompletecookbook on January 25, 2012 at 08:59 said:
  
  Most definitely great minds Bam. Have a happy day. 🙂
  
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Tandy on January 25, 2012 at 07:59 said:

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 🙂

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- thecompletecookbook on January 25, 2012 at 09:00 said:
  
  It really did make a difference Tandy, so well worth the effort. Have a happy day. 🙂
  
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rsmacaalay on January 25, 2012 at 10:39 said:

I love doing it this way as well not just for roast even for fried chicken, the brine makes it tender and gives it a fuller flavour

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- thecompletecookbook on January 25, 2012 at 10:52 said:
  
  I have clearly been missing out on some really good chicken Raymund. I would like to try it with fried chicken too, thanks for letting me know. Have a good day. 🙂
  
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Chica Andaluza on January 25, 2012 at 11:29 said:

Have never tried this but I will def be giving it a go – and I think the chicken in the photo looks wonderful!

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- thecompletecookbook on January 25, 2012 at 13:06 said:
  
  Aah, you are too kind dear Tanya, thank you. Have a beautiful day. 🙂
  
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sonsothunder on January 25, 2012 at 11:33 said:

I usually add a few other Ingredients to my brine, but, I always brine roasting chickens. I try to at least marinate Friers in a buttermilk and brine too. Great Post..

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- thecompletecookbook on January 25, 2012 at 13:06 said:
  
  I would love to know what else you add to your brine. Have a great day. 🙂
  
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ChgoJohn on January 25, 2012 at 11:45 said:

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!

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- thecompletecookbook on January 25, 2012 at 13:07 said:
  
  Ooh pork to you – must definitely try that with my next roast. Thanks for that John. Have a lovely day. 🙂
  
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Bluejellybeans on January 25, 2012 at 11:48 said:

That looks easy! And the chicken looks delicious 🙂

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- thecompletecookbook on January 25, 2012 at 13:08 said:
  
  Super easy BJB. Have a super day. 🙂
  
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Misk Cooks on January 25, 2012 at 13:02 said:

It’s a very nifty trick, eh? And it works for cut-up pieces, too, not just whole birds. Thanks for reminding me of this brilliant technique. 🙂

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- thecompletecookbook on January 25, 2012 at 13:20 said:
  
  I am thrilled to have found out how effective this method is Misk – I almost want to brine every piece of meat and chicken piece in sight. Have a super day. 🙂
  
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  - Misk Cooks on January 25, 2012 at 13:28 said:
    
    Thanks, and same to you. 🙂
    
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Alexis @ There She Goes on January 25, 2012 at 16:42 said:

super easy!

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- thecompletecookbook on January 25, 2012 at 22:42 said:
  
  Just the way I like recipes! Have an awesome day. 🙂
  
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Kristy on January 25, 2012 at 16:54 said:

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!

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- thecompletecookbook on January 25, 2012 at 18:34 said:
  
  I have been told today that it also works with pork and pieces so I will be doing a lot of brining coming up. have a great day Kristy. 🙂
  
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Joanne Ozug on January 25, 2012 at 17:33 said:

Brining chicken is the way to go! It’s a bit more work but you’re right, it makes all the difference.

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- thecompletecookbook on January 25, 2012 at 18:37 said:
  
  I just can’t believe that I have never done it before! Have a super day. 🙂
  
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Feast on the Cheap on January 25, 2012 at 17:52 said:

I haven’t done a good, patient brine in awhile. Makes all the difference. Thanks for the reminder Mandy. You’re always so full of inspiration!

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- thecompletecookbook on January 25, 2012 at 18:37 said:
  
  Thank you so much for your lovely compliment. Have a super day. 🙂
  
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zestybeandog on January 25, 2012 at 18:07 said:

Looks beautiful! Nice job!

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- thecompletecookbook on January 25, 2012 at 22:38 said:
  
  Thanks so much Jen. Have a great evening. 🙂
  
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Rufus' Food and Spirits Guide on January 25, 2012 at 18:47 said:

I love brining birds, but would throw that bad boy on the smoker. I need to roast one, maybe on a rainy day. (The fire won’t hold.)

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- thecompletecookbook on January 25, 2012 at 20:51 said:
  
  Ooh, what an outstanding idea Greg – the smoker! Must remember to do that. Have a great day. 🙂
  
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Gian Banchero on January 25, 2012 at 21:07 said:

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!!!!!!!!!!!!!!

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- thecompletecookbook on January 25, 2012 at 21:12 said:
  
  Hi Gian, thanks for stopping by. Glad you found the recipe helpful! I never realised that a brining mixture was so simple! Have a lovely day. 🙂
  
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Murphy's Test Kitchen on January 25, 2012 at 22:44 said:

I didn’t realize how easy this was! I have two chickens in my freezer, one of which I will try this with. Love the blog!

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- thecompletecookbook on January 26, 2012 at 06:05 said:
  
  Hi Murphy, welcome and thanks for stopping by. I hope you enjoy your chicken brined as much as we did. Have a super day. 🙂
  
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Kay aka Babygirl on January 26, 2012 at 02:22 said:

Oh this reminds me of my grandmother brinding her chicken over night to produce this lovely and moist bird. I love this recipe and post Mandy.. love it

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- thecompletecookbook on January 26, 2012 at 06:06 said:
  
  So pleased this evoked a happy childhood memory Kay. Have a super day. 🙂
  
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spicegirlfla on January 26, 2012 at 03:52 said:

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!!

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- thecompletecookbook on January 26, 2012 at 06:08 said:
  
  I know, the dreaded planning ahead bit – although I much prefer to know ahead of time what I will be making for dinner, even if it is a day ahead. 🙂
  
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bitsandbreadcrumbs on January 26, 2012 at 05:52 said:

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! 🙂

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- thecompletecookbook on January 26, 2012 at 06:10 said:
  
  Seems the tradition to brine turkey. I will certainly be doing a lot more experimenting with brining now. Aah yes the turkey size vs the chicken size. Have a great day. 🙂
  
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Moira on January 26, 2012 at 10:56 said:

Looks cool, going to try it next time. I see you used your favorite word in this post…

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- thecompletecookbook on January 26, 2012 at 20:15 said:
  
  Hmm, moist, I mean most observant of you M. Love to you and Terry. 🙂
  
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sportsglutton on January 26, 2012 at 15:25 said:

I never shy away from brining birds…when time allows for it. 🙂

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- thecompletecookbook on January 26, 2012 at 20:16 said:
  
  Aah yes, this time thing that seems to catch up with us all! Have a super day. 🙂
  
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Angie@Angie's Recipes on January 26, 2012 at 21:45 said:

I would love to try your brine chicken! Looks really tempting!

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- thecompletecookbook on January 27, 2012 at 07:09 said:
  
  Thanks Angie, I was truly impressed with the result. Have a super day. 🙂
  
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Kelly @ Inspired Edibles on January 26, 2012 at 22:07 said:

That is a gorgeous crispy skin… boy, I tell y’a, mom’s are just so smart! 😉

Hope you’re having a great day Mandy!

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- thecompletecookbook on January 27, 2012 at 07:10 said:
  
  Aah yes Kelly, mom’s are just the best. 😀 Hope you are having a great day too. 🙂
  
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Nami | Just One Cookbook on January 27, 2012 at 12:06 said:

But it’s so beautiful though! You won’t cook again? I’d love to see it when the chicken comes out this gorgeous!

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- thecompletecookbook on January 27, 2012 at 15:41 said:
  
  Thanks Nami! Oh yes, will definitely cook this again. 🙂
  
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Bites Of Sweet And Spice on January 28, 2012 at 20:10 said:

This seem sooo easy! 🙂

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- thecompletecookbook on January 29, 2012 at 11:11 said:
  
  It doesn’t get easier than this. Have a super Sunday and give Mauritius a kiss for me. 🙂
  
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Jeff on March 23, 2012 at 01:16 said:

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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- thecompletecookbook on March 23, 2012 at 09:38 said:
  
  Hi Jeff, I am not sure what salt ratio you use – I am sure there are tons of recipes available for brining. This really doesn’t make the bird too salty, promise. Have a super day. 🙂
  
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