The nutrient composition such as protein,fat,odium chloride,total acid,total sugar and free amino acids in brine with different marinating times were analyzed. The results showed that with the increase of marinating times,contents of protein,fat,total acid,and total content of the free amino acids increased,while the sodium chloride and total sugar declined. After 7 times of heating,contents of protein,total acid,and chicken fat in the brine were reached 5. 47%,1. 42 g/kg and 3. 01% respectively. The surface of the brine formed a thick layer of oil slick, sodium chloride and total sugar were dropped almost half. After 6 times of boiled heating,total content of the free amino acids in the brine was reached to 321. 75 mg /100mL.