Brine Recipe

  1. This much brine will take care of a 3 or possibly 4 lb piece of pork loin, a chicken (or possibly chicken pcs), a 3 or possibly 4 lb beef, lamb or possibly veal roast.
  2. Leave poultry in brine for at least 24 hours, up to 36 hours.
  3. Roasts benefit from 3 or possibly more days.
  4. Heat the water and add in the remaining ingredients.
  5. Bring to a low simmer, stir a few times and remove from the heat.
  6. Let cold.
  7. In a gallon freezer bag, put in the meat and pour brine over it.
  8. Squeeze out as much air as possible, put in a container and chill.
  9. I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr.
  10. Very moist.
  11. NOTES : I'm sorry it took so long for me to respond to this recipe but it has been a busy week.
  12. Last week Kristen (WhoMe40) posted this method for brining meats.
  13. I tried it on a large roasting chicken.
  14. The chicken had been previously frzn, so I thawed it out for 24 hours, prepared the brine the next day and left the whole thing in the fridge for another 24 hours.
  15. The next day I removed the chicken from the brine and stuffed the cavity with fresh herbs and roasted it in a 400 oven for 1 hour.
  16. It was so moist and delicious.
  17. I would certainly do this again.
  18. Here is the recipe again for anyone who missed it.
  19. By the way, I did not cook the brine, I just stirred it well to make sure the salt and sugar were dissolved before pouring it over the chicken.
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water, sugar, kosher salt, black pepper, thyme, oregano, bay leaves, garlic smashed, vinegar

Taken from cookeatshare.com/recipes/brine-92321 (may not work)

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