In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.
Notes
If you want to use this apple juice brine recipe for a Thanksgiving turkey instead of chicken, set the servings option in the recipe card to four. This creates enough to submerge a 20 pound turkey.
Brined poultry is best cooked in the oven. Since it holds more moisture, it isn't safe for frying. If you need to cut down on cooking time, try using the Signature Select Oven Roasting Bags. They make cleanup a cinch and helps the brine keep the poultry moist even better.
What is the best salt for brine?I love to use Morton’s Coarse Kosher Salt. It is sold in almost every grocery store, is extremely consistent in its sizing, and dissolves quickly into the brine because of it is flat and flaky.
What is the correct ratio for brine?The basic ratio is 1 tablespoon of salt to each cup of water. Keep in mind that not all salts are made the same and vary in density, so it is always important to use the exact salt the brine recipe calls for.
Does brining make food salty?Not unless you add too much salt to the brine. The brine works by the salt capturing and holding liquid on and within the meat. Then, during cooking the salt releases the moisture into the meat to keep it from drying out.
Do I rinse the meat after brining?This is completely optional based on how you like it. Rinsing off the apple juice brine washes away some of the brine on the skin. This helps make it a little less salty, but this step can be skipped and won’t hurt the chicken if you forget it.