www.meganjoychapman.com

Author of Lion Heart & Alessio: The Victory Ride Series

Goût de France: Brining Recipe

Brining Chicken

How many times have you roasted a chicken that came out dry? Too many times for me and I’ve finally found the answer to my madness—Brining! Brining is a method of bathing your bird in a salt solution to retain the juices in the meat. During the brining process, the salt dissolves proteins in muscle fibers and the meat absorbs the liquid, yielding a juicier bird. Who knew?!

So brining is key to a juicy flavorful bird every time, and the process is super easy. If you’re anything like me, you’ll be kicking yourself for not trying it sooner. It’s actually so good that you won’t even need gravy. I can’t say enough about brining and I promise you’ll never roast a chicken again without it.

Once you’ve conquered brining, follow my recipe for Roasted Dijon Chicken with Fingerling Potatoes and Gravy. You won’t be disappointed. Bon Appetit!

Chicken Brining Ingredients

1 (4 -5 lb.) Whole chicken
1 gallon warm water
½ cup sea salt
½ cup sugar
½ cup soy sauce
¼ cup extra virgin olive oil
2 garlic cloves, chopped
4 sprigs thyme

Chicken Brining Directions

Add the warm water to a large container or pot. Mix in the salt, sugar, soy sauce, EVOO, garlic, and thyme until salt and sugar have dissolved. Then place the chicken into the brine and cover. Refrigerate whole chicken for 24 hours.

If you’re using the brine for chicken breasts or boned pieces, less time is required for the marinade—they only need to be refrigerated about 4 hours.

Related Links:

Roasted Dijon Chicken with Fingerling Potatoes and Gravy
Our Villa in St. Remy de Provence

Read this story from the beginning here:

Goût de France: Thanks, Mom!

Click here to check out Megan’s educational adventure book for kids ages 8-12!

3 Responses to “ Goût de France: Brining Recipe ”

  1. www.meganjoychapman.com» Blog Archive » Goût de France: L’Harmas, Our Villa in Saint-Rémy-de-Provence Says:

    […] Recipe Remake: Chicken Brine and Roasted Dijon Chicken with Fingerling Potatoes and […]


  2. www.meganjoychapman.com» Blog Archive » Goût de France: Roasted Dijon Chicken with Fingerling Potatoes and Gravy Says:

    […] but if I want to compete with the French, let’s face it—it’s a must. Just follow my easy brining recipe along with the recipe below and you’re on your way to poulet rôti parfait every time. Bon […]


  3. www.meganjoychapman.com» Blog Archive Goût de France: My First French Kiss and Vintage Villa » www.meganjoychapman.com Says:

    […] Chicken Brine […]


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