I created this chicken brine after experimenting for several years. This brine will add a ton of flavor and will ensure the meat stays moist as it's cooked.
Ingredients
- water: 16 cups
- kosher salt: 0.75 cup
- white sugar: 0.66667 cup
- sage: 0.25 cup (to taste, dried)
- basil: 0.25 cup (to taste, dried)
- heads garlic, crushed and: 2 piece (chopped)
- whole black peppercorns: 1 Tbsp
- bay leaf: 1 piece
Metric Conversion
Stages of cooking
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Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; this could take upwards of 20 minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.
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Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours; this lets the dried herbs steep and really enhances the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour.
