poultry brine
We eat a lot of poultry because of my wife's diet, so we are always looking for new brines to enhance the flavor. We modified a recipe a great deal to come up with one which we both like. I want to try it for fish and pork in the future. The Pileated wood pecker is more interesting to look at than a pot of water or an empty place mat setting. It is not subject to brining and roasting.
prep time
30 Min
cook time
3 Min
method
Broil
yield
1 poultry
Ingredients
- 3 1/2 quarts water
- 1/2 cup kosher salt
- 3 tablespoons grated ginger
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh ginger
- 3 tablespoons chopped fresh thyme
- 1 zests orange + orange diced up
- 1 zests of lemon + lemon diced up
- teaspoon dried hot pepper mix
How To Make poultry brine
-
Step 1Boil the water and salt in a deep pot for several minutes until the salt has dissolved.
-
Step 2Remove from heat and add the remaining ingredients. Let stand for 4-6 hours. Then add poultry and set stand in refrigerated place for 8 to 36 hours. Rinse off and cook.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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