Brine for Chicken
Makes 1 1/4 cups
1 cup kosher salt
1/4 cup sugar
5 cloves garlic
2 bay leaves
1 Tbsp. black peppercorns
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
1 comment:
I recently learned how to brine and it makes all the difference in the world.
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