I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.

Ellie

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

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Nutrition:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts

177 calories; protein 2.2g; carbohydrates 39g; fat 1.3g; sodium 12313.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2018
If you're not brining your chicken you're missing out. I do a half recipe for 1 whole chicken although I'll be making a big batch of this brine next time and canning it. If you don't have herbs de province you can just use what you have on hand. Sage oregano thyme rosemary any combination of these. I brine the chicken overnight then rinse it out place it atop a celery "rack" in a casserole dish stuff it with a couple celery sticks and a few TBSP of butter and roast at 350 until it reaches temp. Baste a couple times during the roasting. The brine also eliminates the need to season the chicken any further it turns out perfect I promise. Not sure how this recipe didn't have more reviews but it's one that's worth memorizing and passing down to your kids and grandkids. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2020
I bbq spice rubbed it and cooked it 2 halves on the charcoal. Internal temp 165. So juicy and delicious. Read More
Rating: 5 stars
05/18/2018
YUM!!! This chicken is so moist and juicy! So the big question is to rinse or not to rinse. I read so many things on line that go both ways. So I ended up lightly rinsing. I wasn't making a gravy out of the drippings and it tasted perfectly seasoned. If your making a gravy out of the drippings I'd rinse well or it will be too salty. Anyway loved this chicken brine perfect!! Read More
Rating: 5 stars
10/23/2017
I used a this on a young chicken that I smoked and you talk about tender. This was awesome! Thanks for sharing! Read More
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Rating: 5 stars
10/26/2018
If you're not brining your chicken you're missing out. I do a half recipe for 1 whole chicken although I'll be making a big batch of this brine next time and canning it. If you don't have herbs de province you can just use what you have on hand. Sage oregano thyme rosemary any combination of these. I brine the chicken overnight then rinse it out place it atop a celery "rack" in a casserole dish stuff it with a couple celery sticks and a few TBSP of butter and roast at 350 until it reaches temp. Baste a couple times during the roasting. The brine also eliminates the need to season the chicken any further it turns out perfect I promise. Not sure how this recipe didn't have more reviews but it's one that's worth memorizing and passing down to your kids and grandkids. Read More
Rating: 5 stars
11/25/2017
I used this very simple to put together brine on my Thanksgiving turkey. It was a frozen one with some salt already in it so I halved the salt in the brine after thawing my turkey days before in the fridge. My turkey was perfectly seasoned tender juicy and got rave reviews! Thanks for a great recipe that I will use on chicken too. Read More
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