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How to Brine Chicken Like Chef Thomas Keller

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Brining chicken is a simple yet transformative technique that helps ensure juicy, flavorful meat every time. World-renowned chef Thomas Keller is known for his meticulous recipes and mastery of French and American cooking techniques. One of his most popular and effective methods is chicken brining, which infuses the meat with moisture and seasoning. Here’s a step-by-step guide to brining chicken like Chef Thomas Keller.

Why Brine Chicken?

Brining chicken before cooking serves multiple purposes

  • It keeps the meat incredibly moist and tender during roasting or frying.

  • It allows the chicken to absorb flavors from aromatic herbs, spices, and citrus

  • The salt in the brine seasons the chicken uniformly and enhances its natural flavors.

  • Skin gets perfectly crispy, while the meat stays succulent.

Brining is especially useful for leaner cuts like chicken breast or when cooking bone-in chicken pieces. It ensures they don’t dry out, even with longer cooking times. The brine solution essentially cures and marinates the chicken all in one step.

Thomas Keller’s Signature Chicken Brine

Thomas Keller published his master brine recipe in his acclaimed cookbook Ad Hoc at Home. It’s designed to work with any cut or size of chicken, from whole birds to wings or breasts.

The brine strikes a perfect balance of savory and bright flavors:

  • Salt – seasons the chicken and helps it retain moisture
  • Black peppercorns – provide a subtle spicy note
  • Lemon – bright, fresh citrus flavor
  • Bay leaves – earthy, aromatic flavor
  • Thyme and parsley – herbal notes
  • Garlic – savory, pungent kick
  • Honey – balances acidity and adds subtle sweetness

Keller recommends brining chicken for 12 hours under refrigeration. This gives enough time for the brine to fully penetrate while avoiding over-brining.

How to Make Thomas Keller’s Chicken Brine

Making this brine at home is simple. Here are step-by-step instructions:

Ingredients

  • 1 gallon water
  • 5 lemons, halved
  • 1 head garlic, halved horizontally
  • 6 bay leaves
  • Bouquet garni: parsley, thyme, rosemary tied together
  • 14g black peppercorns
  • 85g honey
  • 1 cup kosher salt

Directions

  1. Combine water, lemon halves, garlic, bay leaves, bouquet garni, peppercorns, honey, and salt in a stockpot.

  2. Heat over medium-high just until boiling. Stir to dissolve salt and honey.

  3. Remove from heat and let cool completely before using.

  4. Place chicken in a container and pour cooled brine over to submerge.

  5. Cover and refrigerate for 12 hours.

  6. Remove chicken from brine and rinse. Pat dry.

  7. Let sit at room temperature 1 hour before roasting or frying.

The brined chicken is now ready for Thomas Keller’s famous Buttermilk Fried Chicken or any chicken recipe!

Brining Tips

  • Use a stockpot or large pot to prepare the brine solution and let it cool completely before adding chicken. Then transfer to a container just large enough to hold the chicken and brine.

  • A brining bucket with a tight lid works perfectly to keep chicken submerged. Or use a heavy-duty zip-top bag.

  • Scale the brine up or down based on how much chicken you’re preparing.

  • Let brined chicken rest at room temperature after removing from the brine before cooking. This allows the surface to dry.

  • Rinse brined chicken well before cooking to prevent overly salty flavor.

  • The brine can be made ahead and refrigerated up to 3 days before using.

Brining Less Chicken

Keller’s brine recipe makes a large amount, enough to brine 10 pounds of chicken. For smaller batches, simply scale down the ingredients:

  • For 2-3 pounds chicken: Cut the brine recipe in half. Use 1/2 gallon water, 2-3 lemon halves, etc.

  • For 1 pound or less: Reduce the brine to 1 quart water, 1 lemon half, a few bay leaves and peppercorns, 2 tablespoons each honey and salt.

Even smaller batches benefit from a quick brine. Just cover the chicken with the brine and refrigerate for 4-6 hours before cooking.

Brining Boneless Chicken Breasts

Boneless, skinless chicken breasts particularly benefit from brining. Their lean texture often leads to dryness, but the brine keeps them juicy.

Use a scaled-down brine recipe for 1-2 pounds of chicken breasts. Let them brine for 6-12 hours before cooking. The brine will add so much flavor that the chicken breasts can be enjoyed simply roasted, grilled, or sautéed.

Brining Chicken Wings

Brined chicken wings are perfect for baking, grilling, air frying, or preparing buffalo wings. The brine keeps them plump and moist while adding tons of flavor.

Use around 1 quart of brine per 1-2 pounds of wings. Let them brine for 4-8 hours, then cook as desired. The brined wings will pack a flavor punch in any chicken wing recipe.

Brining Whole Chickens

Thomas Keller’s brine was created with whole roast chickens in mind. For a 4-5 pound chicken, the full gallon batch of brine is recommended. Submerge the whole chicken in the cooled brine. Refrigerate for 12-24 hours depending on size.

The brined whole chicken will boast deliciously seasoned meat with crispy skin once roasted. The aromatics in the brine deliciously permeate the entire bird.

Brining a Turkey

This brine works wonders for holiday turkeys or smoked turkey breasts. The saltiness flavors and seasons the lean turkey meat. The brine ensures it turns out juicy, not dry.

Use 1 gallon of brine per 4-5 pounds of turkey. Let the turkey brine for 24 hours in the refrigerator, making sure it stays submerged. Rinse and pat dry before roasting or smoking as desired.

Serving Brined Chicken

Brined chicken is incredibly versatile. Here are some of the most delicious ways to serve it:

  • Roast Chicken – Crispy skin and tender meat will impress
  • Fried Chicken – Use Keller’s buttermilk fried chicken recipe
  • Grilled Chicken – Baste with BBQ sauce for easy grilled chicken
  • Chicken Fajitas – Brine chicken breasts then slice and sauté with peppers and onions
  • Chicken Salad – Dice and mix brined chicken with mayo, celery, grapes, and nuts
  • Chicken Tacos – Shred brined chicken and top soft tortillas with fixings
  • Chicken Sandwiches – Sauté brined chicken breasts for juicy sandwiches
  • Chicken Wings – Toss brined wings in your favorite sauce

The possibilities are endless for using brined chicken in comforting, crowd-pleasing recipes.

Frequently Asked Questions About Brining Chicken

What container should I use for brining chicken?

A stockpot or large pot is best for preparing the brine and letting it cool. Transfer the cooled brine and chicken to a container just big enough to hold everything, like a food-safe bucket or extra-large resealable plastic bag. This ensures the chicken stays fully submerged.

How long can a brine keep in the refrigerator?

The brine solution will last 3-5 days refrigerated before using. Discard any leftover brine after chicken has been added.

Is brined chicken safe to freeze?

Yes, you can freeze raw chicken right after brining. First, make sure it’s wrapped tightly or in an airtight container. Frozen brined chicken will keep for 2-3 months before the quality declines. Defrost in the refrigerator before cooking.

Can I brine chicken too long?

It is possible to over-brine chicken if left for over 24 hours, resulting in overly salty flavor. For full chickens and turkey, brine for 12-24 hours. Boneless cuts like breasts and wings only need 4-12 hours.

Do I rinse brined chicken before cooking?

Always rinse brined chicken thoroughly under cold water before cooking. This removes excess surface salt for the best flavor. Pat the chicken dry with paper towels before proceeding with your recipe.

Mastering the art of brining chicken unlocks tender, juicy, and flavorful meat every time. Use Chef Thomas Keller’s signature brine to infuse your chicken with moisture and seasoning like the pros.

how do you brine a chicken in thomas keller

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how do you brine a chicken in thomas keller

Time To Celebrate FRIED CHICKEN!

I’ve eaten chicken in so many ways: brined, grilled, baked and simmered in soup…but nothing beats a piece of “fried chicken” hot from the deep fryer and coated with a mix of tasty herbs and spices!

Thomas Keller’s Famous Fried Chicken!

Legendary Chef Thomas Keller, whose 3-Michelin Star restaurant The French Laundry is located in California’s Napa Valley, has some of the best fried chicken I’ve ever eaten.

And the best part? He served at this casual restaurant right down the street from The French Laundry, called Ad Hoc.

Here’s what Food And Wine said:

“To make his juicy and incredibly crisp chicken, chef Thomas Keller soaks it in a lemony brine before frying. The chicken is one of the most popular dishes at the restaurant. Keller says, “people have a wonderful sense of anticipation.”

Now, let’s head to Keller’s restaurant Ad Hoc and dig in!

Welcome to Yountville, California and Ad Hoc Restaurant!

One of Chef Keller’s restaurants in Yountville is called Ad Hoc, which specializes in a single, family-style meal each day…

One day we were there, they served Keller’s famous fried chicken, served up with waffles!

Chef Keller Is “Hands On!”

And this isn’t an “absentee Chef” – the picture above is a shot I captured of Chef Keller walking from one of his restaurants to Ad Hoc. If you go to Yountville, the odds are you will see Chef – he is that “hands on”…

Ad Hoc Fried Chicken At Home!

Thanks to Williams Sonoma, you can make this perfect chicken at home, coated in a blend of spices and buttermilk after being brined for hours and hours…I’ve made it twice, and it turns out pretty close to the restaurant version…you make the brining liquid and then brine the chicken for hours – then you dip it in buttermilk, coat it in the spice recipe and cook it up…

The Key Is Submerged In The Brine!

Here’s an from junbelen.com showing the brining liquid that was used to make Keller’s recipe, and that is the key – brining the chicken pieces first ensures they will be plump and juicy!

Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Here’s the brine mixture:

I found Chef Keller’s “Fried Chicken Kit” at William Sonoma once, and while it gives you all you need in one place, you can also buy it all yourself as well!

The package of ingredients lays it all out for you, and the brining makes the chicken incredibly moist, while the “secret blend of herbs and spices” really does make this chicken pop!

Here’s the recipe:

The key is how you fry the chicken, which should be about 20-30 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear.

I made a nice platter of chicken, and served it alongside garlic mashed potatoes and baked corn – perfect for a summer day!

The key was the brine – the coating was crispy and the interior juicy!

You can also buy Chef Keller’s cookbook to see this recipe and so many more:

Of course, if you want to try something that celebrates chicken in a different way, how about “Grilled Pepsi Chicken Drumsticks?”

Yes, here is the recipe for an really terrific “Pepsi Chicken” mixture….I made them nd you can to!

Check it out:

And since we are talking chicken, how about Singer John Legend’s version?

These are John’s buttermilk chicken tenders, and you can click here for the recipe:

Finally, in Japan they really figured it out – with a special recipe that pairs with booze!

See that wild story here:

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Thomas Keller’s Roasted Chicken | Discover MasterClass | MasterClass

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