How to butterfly and brine a whole chicken

Ingredients

• 75 ml (5 tablespoons)kosher or table salt
• 946 ml (4 cups)water
• 1 head, cut across in halfgarlic
• 15 ml (1 tablespoon)peppercorns
• 1.59 kg (3½ pounds)chicken
• 30 ml (⅛ cup)sugar
• 60 ml (¼ cup)soy sauce

Instructions

1. 1

   Dissolve the brine

   Add the salt, soy sauce and sugar to the water in a bowl. Stir until the salt and sugar have dissolved.

2. 2

   Add the chicken

   Put the chicken in a large bowl or container, then add the halved garlic and peppercorns.

3. 3

   Cover with brine

   Pour the brine over the chicken until it is completely submerged.

4. 4

   Chill overnight

   Cover the bowl or container with cling film and refrigerate overnight.

5. 5

   Dry the chicken

   When ready to roast or broil, lift the chicken out of the brine and discard the liquid. Pat the chicken dry.

What is brined chicken?

Brining is a traditional way to season poultry by soaking it in a salt solution before cooking. This American-style version adds sugar, soy sauce, garlic and peppercorns for a savoury, aromatic brine.

The recipe description also mentions butterflying, or spatchcocking, but the method supplied here covers brining only. It does not give instructions for removing the backbone or flattening the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3611 calories, 304g protein, 43g carbs, 239g fat.

The chicken supplies most of the protein and fat, while the sugar contributes carbohydrates; the brine ingredients also add sodium. Pair a portion with vegetables and, if wanted, a measured serving of potatoes or another starch for a balanced plate.

The brine ingredients

Salt and water: these form the base of the brine, so dissolve the salt thoroughly before adding the chicken.

Sugar and soy: sugar rounds out the salty flavour, while soy sauce contributes savouriness. Both are mixed into the water at the start.

Garlic and peppercorns: the halved garlic and whole peppercorns go into the container with the chicken, where they add flavour as it chills.

Submerge the chicken fully

Full coverage: arrange the chicken in a suitably large container and pour in enough brine to cover it. The recipe calls for the chicken to be completely submerged.

Keep it chilled: cover the container and leave it in the fridge overnight, as directed. Choose a container that fits in the fridge and can hold the chicken and liquid without spilling.

Dry before roasting

After brining: remove the chicken and discard the brine rather than using it as a sauce. Pat the surface dry before roasting or broiling, as the recipe directs.

Butterflying: flattening a chicken can help it cook more evenly, but this recipe gives no steps for doing so. Use a separate, reliable spatchcocking method if you want to butterfly it.

Allow time for chilling

Hands-on time: the listed total time is 10 minutes, which reflects the brief preparation rather than the full wait. The chicken also needs to brine overnight in the refrigerator.

Cooking time: roasting or broiling is not included in the supplied method, so follow a suitable cooking recipe for the chicken and check that it is fully cooked before serving.

Serving ideas

Fresh sides: serve the cooked chicken with a green salad or steamed vegetables to add freshness alongside its rich, savoury flavour.

Hearty sides: potatoes, rice or bread make a more substantial plate and can soak up the chicken's juices. The recipe does not specify a particular accompaniment.

Recipe notes & tips

• Use a container large enough to hold the chicken and brine without overflowing.
• Stir the brine until the salt and sugar dissolve before adding the chicken.
• Make sure the chicken is fully covered by the brine.
• Keep the covered chicken refrigerated throughout the overnight brining period.
• Discard the used brine and pat the chicken dry before cooking.

Variations

• Citrus: Add lemon or orange peel to the container for a bright aroma.
• Herbs: Add a few sprigs of thyme or rosemary alongside the garlic.
• Chilli: Include dried chilli flakes with the peppercorns for gentle heat.
• Less soy: Replace some soy sauce with water for a milder soy flavour.
• Pepper blend: Use a mix of black and pink peppercorns for a different aromatic note.

Common mistakes to avoid

• Undissolved salt: Stir the brine until the salt and sugar have fully dissolved before adding the chicken.
• Partly submerged chicken: Use a container that lets the brine cover the whole bird.
• Leaving it unrefrigerated: Cover the container and keep it in the fridge overnight.
• Reusing the brine: Discard it after removing the chicken.
• Skipping the drying step: Pat the chicken dry before roasting or broiling, as instructed.

How to store

Keep the chicken covered in its brine in the refrigerator overnight, as directed, and discard the brine after removing the bird. The recipe does not give storage instructions for cooked leftovers; refrigerate them promptly in a covered container and reheat thoroughly.

Frequently asked questions