chicken brine

Categories
emeril
Yield
1 servings
MeasureIngredient
1.00 tablespoon black peppercorns
3.00 teaspoon dried thyme
3.00  bay leaves-crushed
1.00 teaspoon whole cloves
2.00 tablespoon garlic-minced
1.00 teaspoon whole juniper berries
⅓ cup crushed juniper berries
4.00 cup water
½ cup light brown sugar-packed
½ cup kosher salt

Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit Anderson

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel.

Posted to bbq-digest by Bill Ackerman <ackerman@...> on Oct 20, 1998, converted by MM_Buster v2.0l.

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