Chicken Brine
Today, we delve into the art of brining, an age-old technique that takes your chicken from ordinary to extraordinary. My Chicken Brine recipe promises a symphony of flavors, leaving your taste buds dancing with joy. Imagine tender, succulent chicken infused with the aromatic richness of rosemary, thyme, sage, and a hint of smoky paprika. Intrigued? Let's embark on this flavorful journey together.
Cost: $
Ingredients
- 1 Whole Chicken
- 5 qt Water
- 1 cup Kosher Salt
- 1 cup Brown Sugar
- 8 Cloves Garlic, crushed
- 2 stick Cinnamon
- 1 tbsp Black Peppercorns
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1 sprig Sage
- 1 tbsp Smoked Paprika
Instructions
- In a large saucepan over high heat, bring one quart of water to a boil.
- Add the remaining brine ingredients to the boiling water and whisk until the salt and sugar have melted. Remove from heat.
- In a large pot, combine four quarts of iced water. Pour the brine into the iced water, stirring until the ice melts.
- Remove any giblets from inside the chicken, then completely submerge the chicken in the cold brine.
- Cover the pot and refrigerate, allowing the chicken to brine for six hours, or preferably overnight.