Ingredients
- 1 gallon vegetable broth, or to taste
- ½ gallon apple juice
- 1 cup kosher salt
- 1 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon herbes de Provence, or more to taste
Why This Recipe Is A Must Try
This brine adds a subtle sweetness and a hint of tartness to your chicken, making it tender and flavorful. The apple elements bring a fresh twist that pairs well with many dishes, giving your meal a unique and delicious profile.
Tips To Improve This Recipe
- Use a whole chicken or chicken pieces for best results.
- Brine the chicken in the refrigerator for at least 4 hours, but overnight is even better.
- Rinse and pat the chicken dry after brining to ensure crispy skin when cooking.
- Brine the chicken in the refrigerator for at least 4 hours, but overnight is even better.
- Rinse and pat the chicken dry after brining to ensure crispy skin when cooking.
Directions
Combin the vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot. Heat it up and stir occasionally until the salt has fully dissolved and the mixture comes to a boil. Once everything is well combined, take the pot off the heat and let the brine cool down completely. When it’s cool, pour it into a container or a resealable bag. Pop it in the fridge and let it chill before using.
Best Serving Ideas
Serve the chicken with roasted vegetables or a fresh green salad to complement the sweet and savory flavors. Applesauce or a light apple chutney can also enhance the apple-inspired notes in the dish.
Best Storage Tips
Store any leftover brined chicken in an airtight container in the refrigerator for up to 3 days. If cooked, the chicken can also be frozen for up to 2 months—just make sure to thaw it completely before reheating.
