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Ingredients
- Optional:
- 3/4 cups water
- 3/4 cup chicken broth
- 2 tbsp. coarse salt
- 2 tbsp. turbinado sugar
- 2 cloves garlic, smashed
- 1 piece each of fennel, onion and celery, coarsely chopped
- 5 - 6 peppercorns
- 1 handful of fresh herbs, bruised - thyme, parsley, rosemary, oregano, sage, etc.
- 1 bay leaf, bruised
- allspice or juniper berries, whole cumin or coriander, anise, pinch of hot pepper flakes, chopped jalapeno pepper, etc., depending on recipe to be used to cook bird.
- This is enough for a small chicken or cornish hen or guinea fowl.
Preparation
Step 1
* *Heat* water in microwave in a large measuring cup. *Stir* in salt and sugar to dissolve and set aside to cool to room temperature. *Combine* cooled salt water with remaining ingredients.
* *Spatchcock* whole chicken or cornish hen if not cooking whole. *Place* in a large zip-lock set inside a bowl or container. *Pour* in brine and seal bag, removing as much air as possible. *Brine* overnight in fridge, turning occasionally when you open the fridge.
* *When* ready to cook, *remove* from brine, *rinse well* and pat dry. *Allow* to dry at room temp for about 1/2 hour then proceed with whatever recipe you are using.