for all of you to try... here's my latest brine experiment:
1/4 cup grey sea salt
1/4 cup brown sugar
1/2 cup coconut rum
2 habanero peppers - minced
2 cloves garlic - minced
1 scallion - minced
2 bay leaves
1/3 cup maple syrup (or honey)
2 T juniper berries
2 T allspice
2 T black peppercorns
heat about 2 cups of water and add salt, sugar and syrup
whisk the mixture well until all the salt & sugar is dissolved. transfer to large stainless steel bowl.
immediately dump 12 ice cubes into mixture to cool it down.
add remaining ingredients and whisk until blended
add-in 8 boneless skinless chicken breasts or one whole cut-up chicken
fill the bowl with COLD water to completely cover the chicken.
refrigerate for minimum of 4 hours up to 6 hours.
turn the chicken over and agitate mixture at 2 or 3 hours-let the osmosis take place!
discard brine... do NOT re-use.
1. remove the chicken from the brine and rinse under cold water.
2. pat chicken dry and season your favorite way considering your brine ingredients... you should NOT need any salt. i season with french poultry seasoning.
3. i recommend a quick sear in olive oil and clarified butter followed by a 10 minute blast in the oven.