Go Back

Poultry Brine


  • 2 bay leaves
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 3/4 cup sea salt
  • 1 tablespoon black peppercorns
  • 2 teaspoons cumin seeds (lightly crushed)
  • 2 teaspoons corriander seeds (lightly crushed)
  • 8 cups water
  • 6 fresh sage leaves (ripped in half)


  • Combine all ingredients in a large saucepot and bring to a boil to dissolve the salt.
  • Remove from heat and let cool slightly.
  • Place a spatchcocked chicken breast side down in a 9x13 casserole pan and pour the brine overtop.
  • Cover with a press and seal wrap and let completely cool, then place in fridge until needed.


I pierced the meat of the chicken, under the skin - not through the skin, with a long toothpick to assist the brine soaking further into the muscle tissue.