Recipe courtesy of Fire Roasted Catering

Chicken Spinner Brine

  • Level: Easy
  • Total: 4 hr (includes steeping, cooling and brining time)
  • Active: 15 min
  • Yield: 2 to 4 servings
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1/3 cup kosher salt

2 teaspoons black peppercorns, cracked

4 cloves garlic

2 bay leaves

1 lemon, halved

1 small red onion, sliced

One 3-pound chicken


  1. Combine 4 cups water, the salt, peppercorns, garlic, bay leaves, lemon and onion in a pot and bring to a boil over high heat. Remove from the heat and let the brine "steep" for 10 to 15 minutes. Move the brine to the refrigerator to cool, stirring occasionally.
  2. Place the chicken and cold brine in a large container or plastic bag and refrigerate for 3 hours. Remove the chicken from the brine and pat dry before cooking as desired.
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