- 100mL salt
- 100mL sugar
- 1L water
- 10 whole black pepper corns
- 1 garlic
- 3 whole cloves
Bring the brine to a boil. Stir until the salt and sugar are dissolved. Remove from heat source and add 2L ice cold water to the brine.
Allow the brine to cool down to room temperature.
Add the chicken (should be completely thawed out) to the brine and allow to brine for at least 4 hours or preferably overnight in the fridge. Drain the chicken and cook as desired.