Chicken Brine Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Black peppercorns,
3 tsp: Dried thyme,
3: Bay leaves-crushed,
1 tsp: Whole cloves,
2 tbsp: Garlic-minced,
1 tsp: Whole juniper berries,
1/3 cup: Crushed juniper berries,
4 cup: Water,
1/2 cup: Light brown sugar-packed,
1/2 cup: Kosher salt,
Directions:
Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit
Anderson
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic, and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep
for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine
to cover the completely. Refrigerate overnight, mixing the contents a
couple of times. Remove the chicken from the brine and rinse thoroughly
with cool water. Pat dry with a towel.
Posted to bbq-digest by Bill Ackerman on Oct 20,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Anderson
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic, and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep
for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine
to cover the completely. Refrigerate overnight, mixing the contents a
couple of times. Remove the chicken from the brine and rinse thoroughly
with cool water. Pat dry with a towel.
Posted to bbq-digest by Bill Ackerman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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