Name: Lemon-Rosemary Brine
Yield: Makes enough brine for a 2- to 5-pound/1- to 2.25-kilogram chicken; can easily be doubled or tripled for larger birds
Ingredients: 1 liter/1 quart water; 4 rosemary sprigs; 1 lemon, halved, visible seeds removed; 4 garlic cloves, smashed with the flat side of a chef’s knife (OK to leave the skins on); 50 grams/3 tablespoons kosher salt; 2 teaspoons whole black peppercorns, cracked beneath a sauté pan or roughly chopped; 1 small onion, thinly sliced

Preparation info

Makes enough brine for a
2- to 5 pound
chicken; can easily be doubled

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Ingredients

1 liter/1 quart water
50 grams/3 t

Garnish
Gluten-free

Method

This is a traditional 5 percent brine. To make a 10 percent brine, keep the amount of water as is but double the amount of salt to 100 grams (about 6 tablespoons).

Combine all the ingredients in