An easy, quick chicken brine that creates the most flavorful and tender chicken and poultry.
Combine water, salt, and aromatics (garlic, herbs, etc.) in a medium saucepan over high heat. Bring to a boil. Cover and remove from heat. Let stand for 10 minutes.
Place ice (or ice water) in a large bowl (or very large measuring cup) and pour brine over ice. Stir until ice is melted.
Place chicken in a large plastic bag and pour brine over chicken. Seal and let sit at room temperature for 2 to 3 hours, or refrigerate for 4 to 6 hours. Drain chicken and pat dry. Use in any recipe, but make sure to only lightly salt the chicken surface once you've brined it.
Adapted from Michael Ruhlman.
Mark's original brine also includes:
1 small onion sliced
1 lemon halved
2 bay leaves
2 teaspoons black peppercorns, cracked beneath a saute pan
Try these extras or include your own. I keep mine simple.
NO wine on Whole30 — no exceptions. I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There's no added sugar to these wines, and they're all much lower in carbs, calories, and sugar. For me, there's no headache or fogginess the next day!
This brine recipe adds a great flavor to your chicken (or turkey!), so you can get away with a variety of poultry-friendly wine pairings. I recommend: