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Basic Brine

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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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    Posted: 14 February 2010 at 04:52
I decided to make some roast chicken breasts tonight, with rice and string beans, and figured it would be a good time to post my basic brine recipe.
If you have never used a brine iin your prep you are missing out on some of the tastiest, juciest meat you can imagine.
I brine all of my poultry before cooking (with the exception of wings) and most of my pork as well. It does take a little time, but I have never served a dry pork roast, or chicken since doing it this way.
This is just a basic recipe...feel free to add garlic cloves, onion, herbs, spices...whatever suits your palate is the correct way to make it.
 
Basic Brine
1 Gallon water (filtered if possible)
1 cup Kosher Salt
1/2 cup Turbinado Sugar
2 Bay Leaves
12 cracked peppercorns
 
 
Place all ingrredients in a large bowl and whisk furiously...until all salt and sugar is dissolved.
Place meat in large "ziplock" bag and pour brine over, assuring meat is completely covered. Place sealed bag in pan (in case of leaks) and refrigerate below 40° F for desired time.
 
Chicken parts...............2-3 hours
Pork shoulder or loin...............overnight
Whole chicken.........4-5 hours
Turkey..............overnight
Shrimp...........30 minutes
Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 February 2010 at 08:07
easy - and a great way to add flavor!
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