Simple Chicken Brine Recipe

Pour the warm water into a container that is twice the volume of the water. Pour in the salt sugar soy sauce and olive oil. Stir until the sugar and salt have dissolved then allow the brine to cool to room temperature.

To use place chicken in the brine cover and refrigerate two hours for skinless breasts 4 hours for bone-in pieces and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless boneless chicken breasts.