Chicken Brine
  • 4 cups water and ice
  • ¼ cup kosher salt or 3 Tablespoons table salt
  1. Heat 2 cups of water until hot but not boiling.
  2. Add the salt and stir until it is dissolved.
  3. Measure ice and water to equal 2 cups. Pour into the salt water and stir to dissolve the ice.
  4. Place a whole chicken in a deep pot or chicken pieces in a baking dish. Do not use aluminum, plastic, copper or wood containers.
  5. Pour the brine over the chicken. It should cover or almost cover the chicken. A larger amount of brine can be made for brining a lot of chicken.
  6. Cover and refrigerate for 4-8 hours for a whole chicken, 3-6 hours for a half chicken, 1-2 hours for bone in, skin on breasts, 30-60 min. for boneless, skinless breasts, 45-90 minutes for skin on legs or thighs, 30-45 min. for skinless legs or thighs.
  7. Drain the brine and rinse the chicken well.
  8. Cook as desired, but reduce or eliminate the amount of salt in the recipe.
Recipe by Gluten-Free Homemaker at