Franklin Spice Works
Malabar Peppercorn Chicken Brine
A peppercorn brine that guarantees a juicy, deeply seasoned roast chicken. The secret to never-dry poultry.
Ingredients
- 1 tbsp whole Malabar black peppercorns, cracked
- 4 cups cold water
- 3 tbsp kosher salt
- 2 tbsp sugar
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 whole chicken (4-5 lbs)
Instructions
- Combine water, salt, sugar, peppercorns, garlic, and bay leaves. Stir until salt and sugar dissolve.
- Submerge whole chicken in the brine in a large container.
- Refrigerate 12-24 hours.
- Remove chicken, rinse, and pat completely dry.
- Rest uncovered in the fridge 1 hour to dry the skin. Roast as desired for the most flavorful, juicy chicken.