Brining a 3 1/2-4 # Chicken

READY IN: 3hrs 5mins
Recipe by Colorado Lauralee

This is a very nice way to prepare a fowl for baking. It leaves a very moist, delicious result.

Top Review by kiwidutch

I adopted you for PAC Spring 2007. This was totally easy to make. I put everything together in a large pot, popped it into the fridge and rinsed and roasted the chicken before roasting. It was juicy and tasty. Next time I might add an onion and some garlic for a little extra flavour infusion, but on the other hand it’s also nice enough as it is, depending on how I’d want to treat the chicken with herbs etc. Please see my rating system: 4 stars for a great recipe that’s quick and easy and gives a tasty bird. Thanks!

Ingredients Nutrition


  1. Combine all ingredients in a large pot (I use a large zip-lock bag).
  2. Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
  3. Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
  4. I have also used this techique for brining pork and beef.

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