Thursday, February 9, 2012

All Purpose Poultry Brine

So this one is another entry from Ad Hoc at Home, which is rapidly becoming a favorite of mine. It is used in several recipes throughout the book including Pan Roasted Chicken with Sausage and Sweet Peppers. Also in the buttermilk fried chicken recipe that I have not made yet. There are many brine recipes out there so if you have one you love, stick with it. If not I have enjoyed this one quite a bit.
You will Need

5 Lemons- halved
12 bay leaves
1 bunch flat leaf parsley
1 bunch thyme
1/2 cup honey
1 head garlic - halved through the equator
1/4 cup black peppercorns
2 cups kosher salt
2 gallons water

Combine all ingredients in a large pot, cover and bring to a boil. Boil for one minute, stirring to dissolve the salt. Remove form the heat and allow to cool then chill in the fridge for up to 3 days. Or if you are like me, use what you need and freeze the rest.
When you brine be sure you have enough to completely cover the poultry, use weight if you have to.

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