How much salt do I use per gallon of brine

A standard wet brine is about 1 cup of Diamond Crystal kosher salt (or 9 tablespoons Morton) plus 1/2 cup sugar per gallon of cold water. For the 2 quarts this recipe uses, halve it. Measure by brand, since salt crystals differ in size.

How long should a whole chicken brine

Eight to twelve hours in the fridge, up to 24 for a larger bird. 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.

Will a whole chicken fit in a one gallon bag

A whole chicken up to about 4 pounds fits one XXL one gallon bag with 2 quarts of brine. For a bigger bird, spatchcock it or cut it into pieces, or use two bags.

Is a gallon bag too big for everyday use

For a whole-bird brine it is the right size, since a quart bag cannot hold a chicken and its brine. On other days the same bag holds marinades, leftovers or produce, so the size earns its place.

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XXL Silicone Bag

One gallon, leakproof, lies flat in the fridge. A whole week in one bag.

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Home / Recipes / Meat / How to Brine a Whole Chicken

Brine & Marinate

How to Brine a Whole Chicken

Name: Wet-Brined Whole Chicken
Prep time: 10 min
Total time: 8 h 10 min
Yield: 1 whole chicken
Ingredients: 1 whole chicken, up to about 4 pounds; 2 quarts cold water; 1/2 cup Diamond Crystal kosher salt; 1/4 cup sugar; Optional aromatics: garlic, bay, peppercorns, thyme

To brine a whole chicken, stir 1/2 cup kosher salt and 1/4 cup sugar into 2 quarts of cold water, submerge the bird and refrigerate it for 8 to 12 hours. A chicken up to about 4 pounds and its 2 quarts of brine fit one XXL one gallon silicone bag, which seals flat in the fridge with no bowl and no leaks. A quart bag will not hold a whole bird; for a bigger chicken, spatchcock it or cut it into pieces.

Brine8-12 h

Active10 min

Fitschicken to ~4 lb

Water2 quarts

What you need

1 whole chicken, up to about 4 pounds
2 quarts cold water
1/2 cup Diamond Crystal kosher salt (or 4 1/2 tablespoons Morton)
1/4 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 (one gallon)

Directions

In a large bowl, stir the salt and sugar into 2 quarts of cold water until fully dissolved. Add any aromatics.
Remove the giblets and pat the chicken dry. Stand the bag up in a bowl and lower the bird in breast-side down.
Pour in the brine until the chicken is covered. Press out the extra air and seal the airtight zipper.
Lay the bag flat on a tray in the fridge. Flip it once halfway through so every side soaks.
Brine 8 to 12 hours, up to 24 for a bird near 4 pounds.
Lift the chicken out, discard the brine and pat it very dry. Do not add more salt before roasting. Wash 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.
Two quarts of brine covers one bird in one bag. For two chickens, use two bags.

Get the XXL Silicone Bag

One gallon, leakproof and reusable. It holds a whole chicken up to about 4 pounds plus 2 quarts of brine and lies flat in the fridge without a drip.

See the XXL Bag

Albino Monkey XXL one gallon silicone food storage bag

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 9 tablespoons Morton) plus 1/2 cup sugar per gallon of cold water. For the 2 quarts this recipe uses, halve it. Measure by brand, since salt crystals differ in size.
How long should a whole chicken brine: Eight to twelve hours in the fridge, up to 24 for a larger bird. 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.
Will a whole chicken fit in a one gallon bag: A whole chicken up to about 4 pounds fits one XXL one gallon bag with 2 quarts of brine. For a bigger bird, spatchcock it or cut it into pieces, or use two bags.
Is a gallon bag too big for everyday use: For a whole-bird brine it is the right size, since a quart bag cannot hold a chicken and its brine. On other days the same bag holds marinades, leftovers or produce, so the size earns its place.