Citrus Chicken Brine

This chicken brine adds a light citrus flavor from a whole orange, lemon, and lime. The touch of acid helps to carry the flavors into the meat.

Ingredients

  • 1 gallon water, divided

  • 1 cup Redmond Real Salt

  • 3/4 cup sugar

  • 1 large lemon

  • 1 large lime

  • 1 large orange

  • 1 medium onion, thickly sliced

  • 4 cloves garlic, crushed

  • 4 leaf bay leaves

  • 1 tablespoon dried thyme

  • 1 large whole or spatchcock Three Sisters Ranch chicken

  1. Bring 4 cups of water to a low boil in a large saucepan. Add the salt and sugar and stir until they are completely dissolved.

  2. Cut the citrus into 8 pieces each, and add to the saucepan. Reduce the heat to low and cover. Let simmer for 30 minutes.

  3. Pour this mixture into a large pot. Add the remaining 12 cups of cold water. Refrigerate the brine until it is completely cooled.

  4. Place the chicken into the pot with the brine. It should be fully surrounded by the brine. Keep the chicken refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours.

  5. Thoroughly rinse all the brine from the chicken before cooking. Otherwise, it will be too salty.

  6. After brining, you can grill, smoke, or roast your chicken as desired. I like to roast in a coast iron skillet uncovered on my grill at 400 degrees, until the legs and thighs are at 175 degrees.

Diane Kahanek