Total Time
Prep 24 hrs
Cook 1 hr

I looked at several recipes for brining and roasting a chicken. I did not find one that I liked but did like several parts of different recipes so I made up my own. I had never brines before and WOW what a difference. My DH was shocked as was I at how moist the chicken was.

Ingredients Nutrition


  1. Mix all ingredients for brine in a container and place whole washed bird in liquid make sure it is completely immersed. Refrigerate over night. Next morning take bird out of brine, rinse and pat dry. Add seasoning to skin of bird and place back in fridge until ready to roast.
  2. I roasted my chicken for 60 minutes at 400 degrees.


Most Helpful

My niece "volunteered" me to cook for her daddy (my brother) for Father's Day. I decided to try this because I was hoping it would give boneless skinless chicken breast some flavor and keep them moist. Well, I can say it more than met my expectations and was a big hit with everyone yesterday. I made 1/2 of the recipe and brined 3 large boneless, skinless chicken breasts overnight, rinsed them and pan fried them in a bit of olive oil and a little shake of Mrs. Dash. The chicken was outstanding in flavor, tender and moist. All my family complimented it, more than once and requested it again. Love this for flavor, moistness, tenderness and of course the easiness/simple ingredients of it. This is a keeper, thanks Huskergirl! Also need to add that this was my first time brining and it won't be the last!

Bobtail June 20, 2011

WOW, This really works great. I forgot to preplan and start brine the night before, I was able to brine the chicken for about 5 hours. It was wonderful, lots of flavor and very moist. Cann't wait to try it again with a longer brine. I also put a couple of turkey thighs in a separate container to brine and they came out great too. Thanks for this great recipe!

BABYBOP November 01, 2009

I really liked this - even though I only had about 1/3 cup kosher salt. Will definitely try this again. Thanks for the posting!

Jeffsmom October 20, 2008

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