Chicken Brine Time Chart: Salt, Water and Hours by Cut
Published
Chicken brine times in this calculator run from 30 min to 6 hr, depending on the cut. Breasts and wings take 30 min to 1 hr, thighs take 1 to 2 hr at 6%, Cornish hens take 2 to 3 hr at 6.09%, and a whole chicken takes 4 to 6 hr at 5.71%. Each cut also has a maximum time, and the tables below show the salt and water for every weight.
The salt amounts are for the default amount of water, and the salt follows the water if you change it.
Chicken breast
Boneless breasts about 1 inch (2.5 cm) thick. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 30 min to 1 hr |
| Standard About 5.71 g of table salt per 100 g of water, the same strength The Kitchn and Cook the Story give for table salt. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all.
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Applies to: Lighter.
Do not brine longer than 1 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Notes
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 0.5 quarts (0.47 L) | 30 min to 1 hr |
| 2 lb (0.91 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 1 quart (0.95 L) | 30 min to 1 hr |
| 3 lb (1.36 kg) | 53.9 g (1.9 oz) | 3/8 cup | 3 1/2 Tbsp | 3 Tbsp | 1.5 quarts (1.42 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 71.9 g (2.5 oz) | 1/2 cup | 1/4 cup | 1/4 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 27 g (0.95 oz) | 3 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) | 30 min to 1 hr |
| 2 lb (0.91 kg) | 54 g (1.9 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1 quart (0.95 L) | 30 min to 1 hr |
| 3 lb (1.36 kg) | 81.1 g (2.9 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.5 quarts (1.42 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 hr at either strength. The Kitchn's 5 Smart Tips for Better Brined Meat says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. At 3.8%, America's Test Kitchen also gives 1 hour as the longest time.
Time depends on thickness more than weight. Amazing Ribs lists about 30 minutes for meat 1/2 inch (1.3 cm) thick and about 1 hour for meat 1 inch (2.5 cm) thick. The 3.8% strength rests on America's Test Kitchen alone. The full guide is brine chicken breast.
Whole chicken
A whole chicken of 3.5 to 4 lb (1.6 to 1.8 kg), weighed without giblets. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 4 lb |
|---|---|---|---|---|
| Standard About 5.71 g of table salt per 100 g of water, from Cook the Story. Amazing Ribs (6%) and Destination BBQ (5% to 7%) give similar weight-based strengths. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 4 to 6 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for a 30 to 60 minute brine, from America's Test Kitchen. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 6 hr. Cook the Story gives 4 to 6 hours for a whole chicken and states no separate maximum; the calculator's maximum is the top of that range, 6 hours. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Stronger, short.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 3.5 lb (1.59 kg) | 94.6 g (3.3 oz) | 3/4 cup | 3/8 cup | 3/8 cup | 1.75 quarts (1.66 L) | 4 to 6 hr |
| 4 lb (1.81 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 2 quarts (1.89 L) | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 3.5 lb (1.59 kg) | 126 g (4.5 oz) | 1 cup | 1/2 cup | 1/2 cup | 1.75 quarts (1.66 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 144 g (5.1 oz) | 1 1/8 cups | 5/8 cup | 1/2 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 6 hr at 5.71%, and not longer than 1 hr at 7.61%. Cook the Story gives 4 to 6 hours for a whole chicken and states no separate maximum; the calculator's maximum is the top of that range, 6 hr. America's Test Kitchen gives 1 hour as the longest time at the stronger strength.
Sources differ here. At about 5.7% Cook the Story gives 4 to 6 hours, while Destination BBQ gives 8 to 24 hours at 5% to 7%. The Splendid Table gives 4 to 8 hours for whole chickens, depending on size, but states no salt amount. The calculator uses the shorter maximum of 6 hours. The 7.61% strength rests on America's Test Kitchen for chicken. The full guide is brine whole chicken.
Chicken thighs
Thighs, bone-in or boneless, 2 inches (5 cm) thick or less. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Standard 6 g of salt per 100 g of water (60 g per liter), from Amazing Ribs. see warning | 6% of water | 56.8 g (2 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 227 g (8 oz) 1 3/4 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 1 to 2 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for a 30 to 60 minute brine, from America's Test Kitchen. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 2 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 28.4 g (1 oz) | 3 1/2 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) | 1 to 2 hr |
| 2 lb (0.91 kg) | 56.8 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1 quart (0.95 L) | 1 to 2 hr |
| 3 lb (1.36 kg) | 85.2 g (3 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.5 quarts (1.42 L) | 1 to 2 hr |
| 4 lb (1.81 kg) | 114 g (4 oz) | 7/8 cup | 1/2 cup | 3/8 cup | 2 quarts (1.89 L) | 1 to 2 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) | 30 min to 1 hr |
| 2 lb (0.91 kg) | 72 g (2.5 oz) | 1/2 cup | 3/8 cup | 1/4 cup | 1 quart (0.95 L) | 30 min to 1 hr |
| 3 lb (1.36 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 1.5 quarts (1.42 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 144 g (5.1 oz) | 1 1/8 cups | 5/8 cup | 1/2 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 2 hr at 6%, and not longer than 1 hr at 7.61%. At 6%, The Kitchn's 5 Smart Tips for Better Brined Meat page says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. At 7.61%, America's Test Kitchen gives 1 hour as the longest time.
At 6%, Amazing Ribs gives 1 to 2 hours for pieces 2 inches (5 cm) thick or less and Destination BBQ gives 1 to 8 hours for chicken pieces at 5% to 7%. No page names thighs, so the time follows thickness, and the calculator uses the shorter maximum. The 7.61% strength rests on America's Test Kitchen alone, which names thighs in its list of pieces. The full guide is brine chicken thighs.
Chicken wings
Whole wings, or flats and drumettes, 1 inch (2.5 cm) thick or less. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Standard 6 g of salt per 100 g of water (60 g per liter), from Amazing Ribs. see warning | 6% of water | 56.8 g (2 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 227 g (8 oz) 1 3/4 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for a 30 to 60 minute brine, from America's Test Kitchen. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 28.4 g (1 oz) | 3 1/2 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 0.5 quarts (0.47 L) | 30 min to 1 hr |
| 2 lb (0.91 kg) | 56.8 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1 quart (0.95 L) | 30 min to 1 hr |
| 3 lb (1.36 kg) | 85.2 g (3 oz) | 5/8 cup | 3/8 cup | 1/4 cup | 1.5 quarts (1.42 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 114 g (4 oz) | 7/8 cup | 1/2 cup | 3/8 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1 lb (0.45 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.5 quarts (0.47 L) | 30 min to 1 hr |
| 2 lb (0.91 kg) | 72 g (2.5 oz) | 1/2 cup | 3/8 cup | 1/4 cup | 1 quart (0.95 L) | 30 min to 1 hr |
| 3 lb (1.36 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 1.5 quarts (1.42 L) | 30 min to 1 hr |
| 4 lb (1.81 kg) | 144 g (5.1 oz) | 1 1/8 cups | 5/8 cup | 1/2 cup | 2 quarts (1.89 L) | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 hr at either strength. At 6%, The Kitchn's 5 Smart Tips for Better Brined Meat page says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. At 7.61%, America's Test Kitchen gives 1 hour as the longest time.
Amazing Ribs gives about 30 minutes to 1 hour for meat 1/2 to 1 inch (1.3 to 2.5 cm) thick at 6%. The 7.61% strength comes from America's Test Kitchen's row for bone-in chicken pieces, which does not name wings. America's Test Kitchen also has a wing recipe at about 11.41% with sugar for 30 minutes, which the calculator does not use because no second publisher gives that strength. The full guide is brine chicken wings.
Cornish hen
Whole hens of 1 1/4 to 1 1/2 lb (0.6 to 0.7 kg) each at the Standard strength, and up to 2 lb (0.9 kg) each at the Stronger, short strength. The default is the Standard strength.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1.5 lb |
|---|---|---|---|---|
| Standard About 6.09 g of table salt per 100 g of water, from America's Test Kitchen. Similar to the 5.7% to 6% that Cook the Story and Amazing Ribs give for whole birds. see warning | 6.09% of water | 57.6 g (2 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 231 g (8.1 oz) 1 3/4 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 2 to 3 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for about 1 hour, from America's Test Kitchen. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 3 hr. America's Test Kitchen gives 3 hours as the longest time at this strength. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour for hens of 1 1/4 to 1 1/2 pounds and 1 hour 15 minutes for hens of 1 1/2 to 2 pounds. Applies to: Stronger, short.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1.25 lb (0.57 kg) | 36 g (1.3 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 0.63 quarts (0.59 L) | 2 to 3 hr |
| 1.5 lb (0.68 kg) | 43.2 g (1.5 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | 0.75 quarts (0.71 L) | 2 to 3 hr |
| 2 lb (0.91 kg) not recommended | 57.6 g (2 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 1 quart (0.95 L) | 2 to 3 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
This combination is outside what the sources support, so the calculator does not recommend it. See the other messages for the reason. Applies to: 2 lb (0.91 kg).
The source time table for this food ends at 1.5 lb (0.68 kg). At 2 lb (0.91 kg) the time is not covered, so the result shows the last row and is not recommended. Applies to: 2 lb (0.91 kg).
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 1.25 lb (0.57 kg) see warning | 45 g (1.6 oz) | 3/8 cup | 3 Tbsp | 2 1/2 Tbsp | 0.63 quarts (0.59 L) | 1 hr |
| 1.5 lb (0.68 kg) see warning | 54 g (1.9 oz) | 3/8 cup | 1/4 cup | 3 Tbsp | 0.75 quarts (0.71 L) | 1 hr |
| 2 lb (0.91 kg) see warning | 72 g (2.5 oz) | 1/2 cup | 3/8 cup | 1/4 cup | 1 quart (0.95 L) | 1 hr 15 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 hr 15 min. America's Test Kitchen gives 1 hour for hens of 1 1/4 to 1 1/2 pounds and 1 hour 15 minutes for hens of 1 1/2 to 2 pounds. Applies to: 2 lb (0.91 kg).
Warning
Do not brine longer than 3 hr at 6.09%. America's Test Kitchen gives 3 hours as the longest time at this strength. At 7.61%, America's Test Kitchen gives 1 hour for hens of 1 1/4 to 1 1/2 lb and 1 hour 15 minutes for hens of 1 1/2 to 2 lb. Do not brine longer than that for the hen size you have.
Warning
Hens above 1 1/2 lb are not recommended at the Standard strength. America's Test Kitchen gives that brine only for hens of 1 1/4 to 1 1/2 lb, so the 2 lb row is marked not recommended. The Stronger, short brine covers hens up to 2 lb.
The Splendid Table gives 4 to 8 hours for whole chickens and Cornish hens but states no salt amount, so it is not paired with a strength. The full guide is brine Cornish hen.
Rules for every cut
Warning
Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set any maximum shown in this chart.
Warning
Do not brine meat that is labeled basted, enhanced, marinated or kosher. Morton Salt advises against it. Destination BBQ says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all.
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature. Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish. USDA FSIS says to keep poultry covered in the refrigerator while it brines and to discard the brine afterward.
USDA FSIS says the refrigerator should be at 40°F (4°C) or below. Keep the brine below 40°F (4°C) while the meat is in it, adding ice as needed. Amazing Ribs says visible unmelted ice means the brine is probably below 40°F (4°C).
How to read the chart
The strength is the percentage of the water's weight. The weights are the food's weight before brining, without the brine. The time is a window, and the maximum is the longest time to leave the chicken in the brine. Times are for the size stated under each cut, so a thicker piece is outside the table.
How to choose between strengths
Where a cut has two strengths, the stronger one gives a shorter window. A whole chicken at 5.71% is 4 to 6 hr and at 7.61% it is 30 min to 1 hr. The brine ratio chart lists the salt per quart at each percentage, and the salt per gallon chart lists it per gallon.
Wet brines make poultry skin soggy, according to Amazing Ribs, which suggests a dry brine for skin-on poultry. Destination BBQ says to air-dry the skin before cooking after a wet brine. The dry brine chicken guide gives the salt per pound for a dry brine, dry brine spatchcock chicken covers a butterflied bird using amounts taken from individual recipes, dry brine duck breast and dry brine whole duck cover duck, and the wet versus dry brine guide compares the two. When you take the meat out of the brine, dry it thoroughly with paper towels, because a wet surface steams instead of browning.
Related questions
The guide on brining too long explains what happens past the maximum, and brine food safety covers temperature and reuse. Turkey has its own windows in the turkey brine time chart. For the mixing steps see how to make brine, and the calculator returns the salt for your own weight, water and salt type.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Frequently asked questions
How long should I brine chicken breasts?
The calculator gives 30 min to 1 hr for boneless breasts about 1 inch (2.5 cm) thick, at either 3.8% or 5.71%. Do not brine longer than 1 hr.
How long do you brine a whole chicken?
At 5.71% a whole chicken of 3.5 to 4 lb takes 4 to 6 hr, and the maximum is 6 hr. At 7.61% it takes 30 min to 1 hr.
How long should chicken thighs and wings brine?
Thighs 2 inches (5 cm) thick or less take 1 to 2 hr at 6%. Wings 1 inch (2.5 cm) thick or less take 30 min to 1 hr at 6%. At 7.61% both take 30 min to 1 hr.
Why do sources give different chicken brine times?
They use different salt strengths, some do not name the salt type, and some time by weight while others time by thickness. Where sources differ, the calculator uses the shorter maximum.
Can I brine chicken that is labeled enhanced or kosher?
Do not brine meat that is labeled basted, enhanced, marinated or kosher. Morton Salt advises against it, because the meat already contains salt.
Does the salt change if I use a different amount of water?
Yes. The salt is a percentage of the water, so it follows the water. Enter your water amount in the calculator and the salt changes with it.