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How to Brine a Chicken

Nutritionally, a pastured chicken is far superior to traditionally raised chicken. Chickens that are running around on pasture eating insects, worms, and forage have a great taste, but they also have muscle tone. And chickens with muscle tone may not be as tender. Brining them is the secret to a tender bird - every time!



  • Mix the water and sea salt in a large pot until the salt is thoroughly dissolved. Add the bay leaves, if using. 
  • Add the chicken to the brine. If you are using a very large chicken or a turkey, mix more brine using the same proportions. Be sure the chicken is covered in brine. 
  • Place a lid on the pot and refrigerate for up to 24 hours. 
  • When ready to cook remove the chicken from the brine and pat it dry. Continue with your favorite recipe, but omit any salt.