The Perfect Chicken Brine

Ingredients

• 1 Queen City Farm pastured chicken (whole, or cut into pieces)
• 4 cups water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 cups ice (or cold water)

Directions

1. 1

   In a saucepan, warm the water and stir in the salt and brown sugar until fully dissolved.

2. 2

   Take it off the heat and add the ice to cool the brine completely — never add chicken to warm brine.

3. 3

   Submerge the chicken fully in the cooled brine in a large bowl or zip-top bag; cover and refrigerate: about 1 hour for pieces, 4–8 hours for a whole bird (up to 12).

4. 4

   Remove the chicken, discard the brine, rinse, and pat very dry before cooking — dry skin browns and crisps best.