How to Dry Brine a Whole Chicken

What dry brining does

Salt on the surface of raw chicken first draws out a little moisture. Given time, the salt dissolves into that moisture and is gradually absorbed back into the meat. The result is chicken that is seasoned more deeply than surface salting alone can achieve.

Leaving the chicken uncovered in the fridge also dries the skin. Dry skin browns faster and crisps more readily in the oven, which is why dry-brined chickens often have noticeably better skin.

Compared with a wet brine, a dry brine takes up far less fridge space, does not dilute the chicken's flavour with water and leaves the skin drier rather than waterlogged.

How much salt to use

A good starting point is salt equal to about 0.5% of the chicken's weight. In spoons, that is roughly 3/4 teaspoon of Diamond Crystal kosher salt per pound of chicken. For a typical 4-pound (1.8 kg) bird, that comes to about 1 tablespoon of Diamond Crystal, or 9 grams if you weigh it.

If you prefer your food less salty, use a little less. It is easier to add salt at the table than to take it away.

Kosher salt brands are not interchangeable

Salt crystals vary in size, so the same spoonful can contain very different amounts of salt. Diamond Crystal kosher salt has large, light flakes. Morton kosher salt is denser, and fine table salt is denser still. If you use Morton kosher salt, use about 1/2 teaspoon per pound (about 2 teaspoons for a 4-pound bird); with fine table salt, use slightly less again. Weighing the salt avoids the problem entirely.

How long to dry brine

Even an hour helps, but the benefits really show after about 4 hours. Overnight, around 12 to 24 hours, is ideal and fits neatly into a schedule: salt the chicken the evening before and roast it the next day.

Keep the chicken in the refrigerator the whole time, at 40°F (4°C) or below. Leaving raw poultry out at room temperature for long periods is not safe.

Step-by-step method

1. Remove the giblets from the cavity and pat the chicken very dry inside and out with paper towels. There is no need to rinse it first; rinsing raw poultry spreads bacteria around the sink and does not make it safer.
2. Set the chicken on a wire rack placed over a rimmed tray or plate. This lets air reach the underside and keeps the bird out of any juices.
3. Measure the salt and sprinkle it evenly from about a foot above the bird, which helps it fall in an even layer. Season the back, sides, legs and a little inside the cavity.
4. Place the chicken, uncovered, on a low shelf in the refrigerator, away from ready-to-eat foods.
5. When you are ready to cook, there is no need to rinse off the salt. Simply pat away any moisture on the surface and continue with your recipe.

Cooking a dry-brined chicken

If you are making our Lemon Herb Roast Chicken, dry brine with the amount above (or the recipe's own 1 1/2 teaspoons if you prefer it lighter) and skip the salt in step 4, as the recipe tip notes. Everything else stays the same: the herb butter still goes under the skin, and the chicken is done when the thickest part of the thigh reaches 165°F (74°C).

Because the skin is drier, it may brown a little faster. Check the bird about 10 minutes early, and tent the breast loosely with foil if it is getting too dark before the thighs are cooked.

Frequently asked questions

The bottom line

Dry brining is the easiest upgrade you can make to a roast chicken: salt it evenly, leave it uncovered in the fridge for 4 to 24 hours, then roast it as usual. You get meat that is seasoned all the way through and skin that browns and crisps beautifully, with no extra equipment and almost no extra effort.