poultry brine

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By Dennis Purcell
from Ann Arbor, MI

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.

serves 1 poultry
prep time 30 Min
cook time 3 Min
method Broil

Ingredients For poultry brine

  • 3 1/2 qt
    water
  • 1/2 c
    kosher salt
  • 3 Tbsp
    grated ginger
  • 3 Tbsp
    chopped fresh rosemary
  • 3 Tbsp
    chopped fresh ginger
  • 3 Tbsp
    chopped fresh thyme
  • 1
    zests orange + orange diced up
  • 1
    zests of lemon + lemon diced up
  • tsp
    dried hot pepper mix

How To Make poultry brine

  • 1
    Boil the water and salt in a deep pot for several minutes until the salt has dissolved.
  • 2
    Remove 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.

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