How much salt do I use per gallon of brine

A standard wet brine is about 1 cup of Diamond Crystal kosher salt (or 3/4 cup Morton) plus 1/2 cup sugar per gallon of cold water. Measure by brand, since salt crystals differ in size.

How long should a whole chicken brine

Twelve to twenty-four hours in the fridge. Less than that and the seasoning is shallow; much longer and the texture can turn spongy.

Do I rinse the chicken after brining

Pat it very dry with paper towels. A quick rinse is fine, but the key is dry skin, which browns and crisps far better than wet skin.

Is a gallon bag too big for everyday use

For a whole-bird brine it is exactly right, since a quart bag simply cannot hold a gallon of water and a chicken. On non-brine days the same bag stands up in the fridge for marinades, leftovers, or produce, so the size earns its place.

How to Brine a Whole Chicken

Name: Wet-Brined Whole Chicken
Prep time: 10 min
Total time: 12 h
Yield: 1 whole chicken
Ingredients: 1 whole chicken, 4 to 5 pounds; 1 gallon cold water; 1 cup kosher salt; 1/2 cup sugar; Optional aromatics: garlic, bay, peppercorns, thyme

Home / Silicone Bag Recipes / How to Brine a Whole Chicken

Brine & Marinate

How to Brine a Whole Chicken

A whole 4 to 5 pound chicken needs room to sit fully submerged in brine, and that is exactly the job a gallon bag is built for. People sometimes think these XXL bags are too big, but a standard quart bag will not hold a whole bird and a gallon of salted water. Here the size is the whole point: the chicken slips in, the brine covers it, and the bag seals flat in the fridge. Because the Clear bag is see-through, you can watch the salt dissolve and check the water level without opening it.

Brine12-24 h

Active10 min

Fits4-5 lb bird

Bag1 gallon

What you need

1 whole chicken, 4 to 5 pounds
1 gallon cold water
1 cup kosher salt (Diamond Crystal; use about 3/4 cup Morton)
1/2 cup sugar, white or brown
Optional: 4 smashed garlic cloves, 2 bay leaves, 1 tablespoon peppercorns, a few thyme sprigs
1 XXL Silicone Food Storage Bag (Clear)

Directions

In a large pot or bowl, stir 1 cup kosher salt and 1/2 cup sugar into 1 gallon cold water until fully dissolved. Add any aromatics.
Remove the giblets and pat the chicken dry. Stand the Clear bag up and lower the bird in breast-side down.
Pour the brine over the chicken until it is fully submerged. Press out the extra air and seal the reinforced airtight zipper.
Lay the bag flat in the fridge. The flat shape keeps the bird mostly covered; flip it once halfway through.
Brine 12 to 24 hours. Smaller birds lean toward 12 hours; a full 5 pounds can go the full day.
Lift the chicken out, discard the brine, and pat it very dry. Do not add more salt before roasting. Rinse and reuse the bag.

Tips and notes

Always brine in the fridge, never on the counter. The flat bag chills faster than a deep pot.
If your tap water is heavily chlorinated, use filtered water so the flavor stays clean.
Dry the skin well and let the bird sit uncovered in the fridge for an hour before roasting for crispier skin.
One gallon of brine is the right amount for one bird. For two chickens, use two bags.

Get the XXL Silicone Bag

The Clear XXL bag holds a whole chicken plus a full gallon of brine and seals leakproof, so it lays flat in the fridge without a drip. The see-through silicone lets you confirm the bird stays covered.

See the Clear Bag

Albino Monkey XXL Silicone Food Storage Bag (Clear)

Common questions

How much salt do I use per gallon of brine: A standard wet brine is about 1 cup of Diamond Crystal kosher salt (or 3/4 cup Morton) plus 1/2 cup sugar per gallon of cold water. Measure by brand, since salt crystals differ in size.
How long should a whole chicken brine: Twelve to twenty-four hours in the fridge. Less than that and the seasoning is shallow; much longer and the texture can turn spongy.
Do I rinse the chicken after brining: Pat it very dry with paper towels. A quick rinse is fine, but the key is dry skin, which browns and crisps far better than wet skin.
Is a gallon bag too big for everyday use: For a whole-bird brine it is exactly right, since a quart bag simply cannot hold a gallon of water and a chicken. On non-brine days the same bag stands up in the fridge for marinades, leftovers, or produce, so the size earns its place.