Step-by-Step Guide to Making a Chicken Brine Recipe:

Preparing the Brine Solution: In a large pot, combine the water, salt, sugar, black peppercorns, garlic, rosemary, bay leaves, and red pepper flakes. Stir the mixture over medium heat until the salt and sugar are completely dissolved. Remove from heat and let it cool completely. You can add ice cubes to speed up the cooling process.

Submerge the Chicken: Once the brine is completely cool, place the chicken in a large bowl or a resealable bag. Pour the brine over the chicken, ensuring it is fully submerged. If necessary, weigh the chicken down with a plate to keep it underwater.

Refrigerate and Brine: Cover the bowl or seal the bag and refrigerate for 4 to 24 hours. The longer the chicken sits in the brine, the more flavorful it will become. However, bringing for too long can make the chicken overly salty, so be mindful of the timing.

Remove and Rinse: After brining, remove the chicken from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat the chicken dry with paper towels. This step is crucial to avoid overly salty meat and to prepare the chicken for cooking.

Cook the Chicken: You can now roast, grill, or bake the chicken as desired. Because the chicken has absorbed the flavors of the brine, you’ll need less seasoning during cooking.