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Apple Chicken Brine


"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."
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1 h 25 m servings 177 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. 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.


  • 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

Per Serving: 177 calories; 1.3 g fat; 39 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 12314 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

I used a this on a young chicken that I smoked and you talk about tender. This was awesome! Thanks for sharing!