Chicken Brine
Give roast chicken more flavour, and cook it faster too
British Uncategorised. Publicado por Jon Scaife. Updated .
Suitable for:HalalKetogenicKosherPregnancy
Brining chicken makes the flavour far better and it will cook faster too
Preparation
- Put 500ml water into a pan and bring to a simmer
- Dissolve the salt and honey and stir in the other ingredients
- Turn off the heat and cool
- Add another 1-1.5L of cold water (or a mix of ice and water)
- If you are planning to spatchcock the chicken do it at this stage. Freeze the removed parts so you can use them later to make a stock
- Immerse the chicken in the brine - add extra water if needed to cover the chicken
- Refrigerate for 24 hours
Notes
Ingredients
- 1 whole chicken
- 2 lemons
- 2-3 sprigs rosemary
- 7-8 sprigs thyme
- 6-7 bay leaves
- 1tbsp black peppercorns
- 70g salt
- 4tbsp honey
- 6 cloves garlic
- 10 sprigs parsley
- 2L water
Equipment
Nutritional Facts
- Minerals
- Vitamins
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