Whole Chicken Brine

Brine overnight:whole chicken brine in a cooler

  • gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 bay leaves
  • some dry rosemary
  • some garlic powder

I usually use a cooler for this type of thing but feel free to use a brining bag or a large pot, whatever works. I add the water to the cooler and don’t worry about whether it’s actually a gallon. It’s more about whether the bird(s) will submerge in them. I then dissolve salt and sugar in the water and add the rest of the ingredients. Mix well. If using a cooler, add ice to keep it cool. I usually then put a large solid ice pack on top to keep the chickens submerged and to add to the cooling. Add more water if chickens aren’t totally submerged. When you are ready to prep the chickens for the grill (or oven if you are going that route), rinse chickens under cool water and pat dry with paper towel.