The technique of brining is generally reserved
for the preparation of a Thanksgiving turkey. A brine is a
solution of water, salt, spices, and sugar or honey that a
turkey is soaked in for several hours or over night. Brining
produces a succulent bird with wonderful flavor throughout
the meat. This technique works great on all types of poultry.
Brining produces such a perfect bird, that
we use this technique for preparing chicken as well. Brining
a chicken and then roasting it will produce an incredibly
moist chicken full of tantalizing flavor.
To prepare a simple but sensational brine
for one chicken, begin with a large plastic bag, large enough
to hold the chicken and enough water to completely immerse
the bird. In a medium bowl, combine 1/2 cup salt, 4 whole,
peeled cloves of garlic, 1 lemon, halved and each half squeezed
once into the mixture, 1 teaspoon crushed peppercorns and
about 4 cups water. Stir the mixture until the salt has dissolved
completely. Place the plastic bag in a stockpot and pour the
salt mixture into the bag. Add a cleaned chicken and enough
water to cover the bird. Push all the air out of the bag to
the top of the water and tie the bag securely. Slosh the water
around to mix the salt mixture with the rest of the water.
Place the pot in the refrigerator over night. When you are
ready to roast, drain the chicken from the water and let sit
out until it returns to room temperature, then roast.
Brine recipe for Turkey
- 1 cup gf brown sugar
- 1 cup salt
- 3 Tablespoons ground cumin
- 3 Tablespoons peppercorns
- 1 Tablespoon cinnamon
- 1 turkey
- Water to cover
Use the same technique as above. To use
the same recipe for a chicken, cut the ingredients in half.
Use your imagination to create different
flavors in your brine. You can achieve remarkable results
by using the same general formula; water and salt, and then
adding your own unique spice combinations.