TCC's Brined Chicken with Indian Flavors

Submitted by The Cynical Cook

Not so much a recipe as a technique, this roast chicken is easy to pull off and produces a very tasty, very juicy chicken.

The brining method is able to be used with any mix of herbs and spices.


  • 1 chicken, 5-6 lbs
  • 1/2 cup of sugar
  • 1/2 cup of salt
  • 1 stick of cinnamon
  • 5 pods of star anise (about 30 points in all)
  • 2 tablespoons of curry powder
  • 2 teaspoons of cayenne pepper


  1. Add one quart of water to sturdy Ziploc bag. Completely dissolve salt and sugar into water and add spices. Seal bag and swish around until mostly evenly distributed. Note: this technique can be used with any blend of herbs and spices you want.
  2. Add chicken to bag. Seal and let sit in refrigerator for about 7-9 hours. It helps to keep the bag in a mixing bowl so it doesn't accidentally unseal itself and slosh around. You may want to flip the bag every couple of hours to ensure
  3. Remove chicken from bag in sink to prevent mess and let chicken rest at room temperature for about one hour.
  4. Roast chicken at 375 degrees in pan or le creuset until internal temperature is about 160 degrees.
  5. Let rest for 15 minutes before carving.

Cook's Notes

Requires a ziploc bag


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