Prep Time::5 mins
Cook Time::40 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 45 mins
Servings::16
Yield::1 gallon
Ingredients
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16 cups water
¾ cup kosher salt
⅔ cup white sugar
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
2 heads garlic, crushed and chopped
1 tablespoon whole black peppercorns
1 large bay leaf
Directions
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.
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.
To Use:
Brine should be completely cooled before using. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.