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MAIN DISH RECIPE:
Brine


We first started to use this brine on our water smoker. Then we decided to give it a try on a chicken we were going to butterfly and barbecue. It turned out fantastic. It's as simple as making the brine, put the chicken, or whatever you want in a plastic bag and pour the brine in. Let it sit, pat it dry, and away you go. It makes such a big difference in flavour. Here's the recipe. It should be enough to brine two chickens

3-quarts (12-cups) water
2-cups firmly packed brown sugar
1 1/2-cups salt
3-cloves of garlic, halved
2-tsp whole black peppercorns
4-bay leafs (hey, gotta spell it this way, we're fans of the Toronto Maple Leafs)
1-tbsp pickling spice


Stir briskly to dissolve all the sugar and salt
Place your meat, fish, or poultry in a large leak-proof plastic bag and pour the brine in, enough to submerge the meat
Let fish, spareribs, and small birds (quail, game hens, etc) soak for one hour in the brine at room temperature
Let turkey breast, whole chicken, and duck stand for two hours in the brine at room temperature
Let a 2 1/2 to 4 lb roast, or whole turkey stand for 8 hours in the brine in the refrigerator
After the food has soaked for the recommended time, remove from the brine and rinse thoroughly under a thin stream of cold water, rubbing gently to release the salt
Pat the food dry with a paper towel
Set the food on a rack until the surface feels tacky (30-60 minutes)
You may now cover and refrigerate for the next days use, cooking on the barbeque or in the oven.

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