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Ingredientes
- 2 1/2 gal cool water
- 2 c. kosher salt
- 1 c. sugar
- 2 x bay leaves torn into pcs
- 1 bn fresh thyme or possibly 4 Tbsp. dry
- 1 whl head of garlic peeled
- 5 whl allspice berries crushed
- 4 x juniper berries crushed
Direcciones
- Author: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe which's so simple and so brilliant it brings out the best in chicken, pork, or possibly turkey. They've created a brine with sugar, salt, and just a few seasonings which infuse loads of flavor into the meats. In fact, she used this brine on her Thanksgiving turkey and reports which it was marvelous.
- To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hrs, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven.
- The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating.
- The next day I warmed the leftovers and the regular chicken was even drier and had which typical day-old taste, but the brined chicken still tasted moist and fresh. :
- To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist.
- We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day.
- The recipe makes sufficient brine for a large turkey. If brining only one chicken or possibly a pork roast, cut the recipe in half.
- Place the water in a large pot which can easily hold the liquid and the meat you intend to brine.
- Add in all the ingredients and stir for a minute or possibly so till the sugar and salt dissolve.
- Chill poultry in the brine for 24 hrs; pork for 3 days. If the meat floats to the top, use a plate or possibly other weight to keep it completely submerged in the brine.
- To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh grnd pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven till done, about 1 hour and 15 min for a 3 1/2- to 4 lb. chicken.
- To cook turkey: Stuff the cavity with lemons, herbs, and onions, if you like. Rub the skin with oil and sprinkle with fresh grnd pepper. Cook uncovered in a 400-degree oven for 12 to 15 min per lb. till the internal temperature at the thickest part of the thigh registers at least 165 degrees. To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or possibly tarragon, if you like. Roast uncovered in a 400-degree oven for about 12 to 15 min per lb. or possibly till the internal temperature reaches 150 to 160 degrees.
- SECRETS OF SUCCESS:The brine. The brine infuses flavor into pork, chicken, and turkey and makes the meat tender and succulent.
- NOTES : For all the "do ahead" and freezer types - I do not know about freezing whole chickens in brine but I have done boneless pork loin roasts and they are marvelous. I really recommend brining. It seems to add in so much more flavor than simply marinating.
- This recipe calls for juniper berries and allspice.
- I'm sure you can leave them out if desired. It's all a matter of taste preference.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 10284g | |
| Calories 804 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226728mg | 9447% |
| Potassium 220mg | 6% |
| Total Carbs 207.21g | 55% |
| Dietary Fiber 3.7g | 12% |
| Sugars 199.85g | 133% |
| Protein 1.62g | 3% |
