Brined & cooked recipeCuresmith Ratio

Brined Whole Chicken

Name: Brined Whole Chicken
Total time: 10 d
Yield: 1.5 kg batch
Cuisine: Charcuterie
Ingredients: 1.5 kg Whole chicken; 1.93 kg Water; 51.4 g Salt; 31.9 g Sugar; 11.6 g Bicarbonate of soda; 5.8 g White wine vinegar

Brined whole chicken is one of the best places to start if you want to understand what salt really does to meat. This brined whole chicken recipe is simple, practical, and extremely useful, because it gives you a clear, visible result. The salt seasons the chicken more deeply, helps it retain moisture, and improves the texture in a way that becomes obvious once it is cooked. In this case, the brine is not being used primarily to manage microbial activity, as it would be in a true curing process, but rather to ensure that the salt penetrates throughout the meat.

Introduction

That is one of the most important lessons in curing and brining alike, through diffusion and osmotic effects, salt gradually moves into the meat over time rather than simply sitting on the surface. For anyone learning the fundamentals of curing, brining, or meat preparation more generally, this is one of the most approachable and rewarding starting points.

What makes this brined whole chicken recipe especially interesting is that it also uses baking soda, or bicarbonate of soda, alongside the salt. Adding baking soda to a chicken brine or marinade raises the pH level on the surface of the meat, creating a more alkaline environment. That helps tenderise the chicken and improve moisture retention by reducing the tendency of the muscle proteins to tighten and squeeze out moisture during cooking. The result is chicken that stays exceptionally juicy and tender, especially in high-heat cooking methods where drying out is often the main risk.

That is part of what makes this brined whole chicken recipe so versatile. Once the chicken has been brined, you can take it in almost any direction you like. It works beautifully for grilling, barbecuing, rotisserie cooking, roasting, or other preparations where you want a bird that stays moist, well seasoned, and full of flavour. The brine does not lock you into one style of cooking. It gives you a stronger foundation for whatever comes next.

Where it comes from

Chicken cut chart with the Whole bird highlighted — Chicken · Whole birdThis recipe brines the whole chicken. Breast, thigh, wing and drumstick all sit in the same brine, so the seasoning reaches right through the bird before it is cooked.

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleWet-brined poultry

MethodEQ brine

Brine time48 hours (up to 72)

Ingredients

Whole chickengAdjust to
scale the recipe

Meat & water
Whole chicken	Reference	1500 g
Water	1.29x meat	1930 g
Water is calculated at 1.29x the meat weight. Use a non-reactive container that holds the meat with all the liquid covering it.
Salt
Salt	1.5% of total	50 g
Sugar
Sugar	0.95% of total	30 g
Tenderisers
Bicarbonate of soda	6 g/L water	12 g
Tenderiser, both methods
White wine vinegar	3 g/L water	5.8 g
Tenderiser, both methods
Aromatics
Lemon	whole	0.5 lemons
The same aromatic blend suits any size of bird; multiply for more than one chicken.
Black peppercorns	whole	10 peppercorns
Bay leaves	whole	3 bay leaves
Whole cloves	whole	4 cloves
Garlic	whole	4 cloves
Rosemary	whole	2 sprigs
Thyme	whole	4 sprigs

Brine timeline

Brine methodEquilibrium (EQ) brine

Brine time48 hours (up to 72)

Brine temperature2-4 C / 36-39 F

TurningDaily

Method

Combine the brine ingredients. Combine the salt and sugar with about half the water in a saucepan. Bring to a simmer, stirring until everything dissolves. Remove from the heat, then stir in the bicarbonate of soda and white wine vinegar (the bicarb may foam slightly when it meets the vinegar, which is normal). Pour in the remaining water cold to chill the brine more quickly.

Add the aromatics. Squeeze the juice from the half lemon into the cooled brine, then add the spent halves. Add the peppercorns, bay leaves, whole cloves, garlic cloves, and the rosemary and thyme sprigs. Refrigerate the brine until it is completely cold.

Submerge the chicken. Place the chicken in a brining bag, large stockpot or non-reactive container with the cold brine. Keep the bird fully submerged with a plate, weighted bag or a smaller pot lid pressed down. Refrigerate for 48 hours (up to 72).

EQ brine is forgiving. Keep at 2 to 4 C (36 to 39 F) throughout. EQ brining cannot over-salt the meat, so leaving the bird in an extra day or two will not change the result. Do not exceed 72 hours.

Remove and rinse. Take the chicken out of the brine and rinse it thoroughly under cold running water, inside and out. Pat dry with kitchen paper; the skin should be completely dry to the touch.

Cook however you like. The chicken is ready to cook by any method: roast, grill, spatchcock, smoke or fry. Cook it through to a minimum internal temperature of 74 C / 165 F at the thickest part of the breast and thigh. It will be deeply seasoned throughout and stays juicier than an unbrined bird.

Key tipsEQ brining cannot over-salt, so 48 hours is a minimum you can safely extend up to 72. Gradient brining is time-sensitive: 24 hours is the target and you must not exceed 30. Keep everything at 2 to 4 C (36 to 39 F), the bird fully submerged, and pour the used brine away after use.

ImportantBrining does not cook the chicken. Cook it through to a minimum internal temperature of 74 C / 165 F at the thickest part of the breast and thigh. Keep the bird cold throughout brining, and discard the used brine, which has been in contact with raw poultry.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer