Poultry Brine

By á-25511

Since I discovered this brine I almost never cook chicken without first brineing it. Your poultry will be so tender and juicy!

Ingredients

• 4 cups hot water
• 3 tablespoons kosher salt
• 6 tablespoons light brown sugar
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 1/2 teaspoons minced garlic

Preparation

Step 1

Put the hot water in a non-reactive bowl or other vessel large enough to hold a chicken and add the salt and sugar. Stir until dissolved and then add the herbs and garlic and set aside to cool.
After brine has cooled place poultry in and cover with a plate or bowl that will keep your poultry submerged. Cover and place in refrigerator for 24 hrs.