Brining a 3 1/2-4 # Chicken

"This is a very nice way to prepare a fowl for baking. It leaves a very moist, delicious result."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
Ready In:
3hrs 5mins
1 chicken




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

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  1. 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!


Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!) <br> <br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired. <br> <br>I love Labrador Retreivers and have owned, trained and shown several very nice ones! <br> <br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP. <br> <br>We celebrated our 53th wedding anniversary in the summer of 2008.
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