Description
Basic and spicy chicken brine recipes for the juicient and tastiest meat. Learn the secret on how to cook the perfect chicken every time. #chicken #poultry #brine
Ingredients
Scale
Basic Brine
- 100g (about 1/2 cup) salt
- 100g (about 1/2 cup) sugar
- 1 tbsp peppercorn
- 1 lemon thinly sliced (this allows you to add both the juice of the lemon and the zest of the lemon peel)
- 1 head of garlic (garlic cloves crushed)
- 3–4 bay leaves
- 2.5 L (8 1/2 cups) water
Red Chili Brine
-
- 100g (about 1/2 cup) salt
- 100g (about 1/2 cup) sugar
- 1 tbsp peppercorn
- 1 lemon thinly sliced (this allows you to add both the juice of the lemon and the zest of the lemon peel)
- 1 head of garlic (garlic cloves crushed)
- 3–4 bay leaves
- 1 tbsp red pepper flakes
- 1 tsp thyme
- 2.5 L (8 1/2 cups) water
Instructions
Basic Brine
- Thinly slice 1 lemon and add them to a medium to the large-sized pot, making sure to squeeze out all of the juice from the lemon slices in the pot.
- Add salt, sugar, crushed garlic cloves, bay leaves and 1 L of water and bring to a boil over high heat.
- Boil for 10 minutes, making sure the brine mixture does not boil over onto the stovetop.
- After 10 min, remove from heat and let cool.
- Once at room temperature, add the remaining 1.5 liters of water. The mixture should taste like a salty soup. If you find it to be too salty, add a mug or two of water but not much more as you don’t want to dilute the brine too much.
- In a ziplock bag or Tupperware container, cover the poultry in brine and let soak overnight or up to 2-3 days in the refrigerator. When ready to cook, remove poultry from brine, pat dry and remove any herbs that might remain on the meat.
- Discard brine once used, do not reuse.
Red Chili Brine
- Thinly slice 1 lemon and add them to a medium to large-sized pot, making sure to squeeze out all of the juice from the lemon slices in the pot.
- Add salt, sugar, crushed garlic cloves, bay leaves, red pepper flakes, thyme and 1 L of water and bring to a boil over high heat.
- Boil for 10 minutes, making sure the brine mixture does not boil over onto the stovetop.
- After 10 min, remove from heat and let cool.
- Once at room temperature, add the remaining 1.5 liters of water. The mixture should taste like a salty soup. If you find it to be too salty, add a mug or two of water but not much more as you don’t want to dilute the brine too much.
- In a ziplock bag or Tupperware container, cover the poultry in brine and let soak overnight or up to 2-3 days in the refrigerator. When ready to cook, remove poultry from brine, pat dry and remove any herbs that might remain on the meat.
- Discard brine once used, do not reuse.
- Prep Time: 10
- Cook Time: 15
- Category: Poultry
- Method: boiling
- Cuisine: Western
Keywords: Poultry, chicken, brine, spicy, thyme, garlic, bay leaves