Chicken Brine
Yield: 1 Servings
1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves-crushed
1 ts Whole cloves
2 tb Garlic-minced
1 ts Whole juniper berries
1/3 c Crushed juniper berries
4 c Water
1/2 c Light brown sugar-packed
1/2 c Kosher salt
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel.
Yield: 1 Servings
1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves-crushed
1 ts Whole cloves
2 tb Garlic-minced
1 ts Whole juniper berries
1/3 c Crushed juniper berries
4 c Water
1/2 c Light brown sugar-packed
1/2 c Kosher salt
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel.