Yield: 1 servings
|1.00 tablespoon||black peppercorns|
|3.00 teaspoon||dried thyme|
|1.00 teaspoon||whole cloves|
|1.00 teaspoon||whole juniper berries|
|⅓ cup||crushed juniper berries|
|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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