• Recipes

    Brine

     

    brine, herbs, sugar, salt
    Brine is one of a chefs biggest kept secrets!

    Brine is an essential part of making your meat or poultry moist.You can play with this recipe you can use beer or wine, juice  in place of water, or do half and half water. Also if there is a certain herb flavor your looking for you may add that as well fresh or dried. I like to keep this very light in flavor so you can add whatever you want to it. Do not leave chicken breast in brine overnight in fridge but you can leave whole birds in the brine overnight. Smaller cuts of meat may become to salty. Generally I leave cut chicken ,or pork 2-4 hours. This brine is very versatile you can rinse off the brine and cook it litterally anyway you like. And it will be very moist. You will also notice your meat may become firm thats ok it’s supposed to do that.

     

     

     

     

     

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    Brine

    herbs, sugar, salt

    Brine for meat.

    • Author: contessa
    • Prep Time: 10
    • Cook Time: 10
    • Total Time: 20 minutes
    • Yield: 1 gallon 1x
    • Category: brine
    • Method: brine
    • Cuisine: american
    Scale

    Ingredients

    3 bay leaves

    2 tablespoons black peppercorns

    1/2 cup honey or sugar

    1 bunch fresh thyme

    1 onion cut in half

    1/2 cup kosher salt

    1 lemon cut in half

    8 cups water

    Instructions

    Boil all ingredients together. Cool all the way before adding your meat, I prefer to use zip lock bags to put it in after its cool.

    Keywords: brine, chicken, turkey, pork

    an add whatever you want to it. Do not leave chicken breast overnight in fridge but you can leave whole birds in the brine overnight. Smaller cuts of meat may become to salty. Generally I leave cut chicken ,or pork 2-4 hours. This brine is very versatile you can rinse off the brine and cook it litterally anyway you like. And it will be very moist. You will also notice your meat may become firm thats ok it’s supposed to do that.