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Ingredientes
- 1 quart Water
- 4 Tbsp. Sugar
- 3 Tbsp. Kosher salt
- 1 Tbsp. Black pepper
- 1 tsp Thyme
- 2 tsp Oregano
- 4 x Bay leaves crumbled
- 4 x cloves Garlic smashed
- 2 Tbsp. Vinegar
Direcciones
- This much brine will take care of a 3 or possibly 4 lb piece of pork loin, a chicken (or possibly chicken pcs), a 3 or possibly 4 lb beef, lamb or possibly veal roast. Leave poultry in brine for at least 24 hours, up to 36 hours. Roasts benefit from 3 or possibly more days.
- Heat the water and add in the remaining ingredients. Bring to a low simmer, stir a few times and remove from the heat. Let cold.
- In a gallon freezer bag, put in the meat and pour brine over it. Squeeze out as much air as possible, put in a container and chill.
- I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr. Very moist.
- NOTES : I'm sorry it took so long for me to respond to this recipe but it has been a busy week. Last week Kristen (WhoMe40) posted this method for brining meats.
- I tried it on a large roasting chicken. The chicken had been previously frzn, so I thawed it out for 24 hours, prepared the brine the next day and left the whole thing in the fridge for another 24 hours. The next day I removed the chicken from the brine and stuffed the cavity with fresh herbs and roasted it in a 400 oven for 1 hour. It was so moist and delicious. I would certainly do this again.
- Here is the recipe again for anyone who missed it. By the way, I did not cook the brine, I just stirred it well to make sure the salt and sugar were dissolved before pouring it over the chicken. [[email protected]]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1101g | |
| Calories 242 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20974mg | 874% |
| Potassium 191mg | 5% |
| Total Carbs 60.2g | 16% |
| Dietary Fiber 3.1g | 10% |
| Sugars 50.72g | 34% |
| Protein 1.68g | 3% |
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