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Receta Brine
by Global Cookbook

Brine
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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

  1. 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.
  2. 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.
  3. 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.
  4. I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr. Very moist.
  5. 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.
  6. 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.
  7. 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]]