Basic Brine

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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

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Basic Brine 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 Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 14 February 2010 at 08:07
	easy - and a great way to add flavor!