This is a poultry brine I used last summer a few times on grilled chicken. The original recipe is from Thomas Keller (I think) but it’s been butchered several times along the way to me so let’s call it ‘of unknown provenance’. It adds flavor and moisture and who doesn’t want more of that when they’re cooking birds??? I might even give it a try on one of my Thanksgiving Turkeys this year. Make sure you have a large, food grade bucket (or non-reactive pot/bowl etc.) on hand to put the brine and the birds into. It also helps to clear a little space in the refrigerator before you get started. The brining birds take up a lot of room and definitely need to be kept cool.
Fabulous Chicken Brine
- 1 Gallon Water
- 1 Cup Kosher Salt
- 1 Cup Honey
- 12 Bay Leaves
- 1 Bulb Garlic (Cut in half)
- Handful Peppercorns
- Handful Parsley
- 6 Lemons (quartered)
- 5 Sprigs Thyme ((I used a citrus thyme from the garden))
|Put all the ingredients into a large pot and bring to a boil to incorporate. Let cool.|
|Put your already butterflied chickens in the brine and refrigerate overnight (or a minimum of 6-8 hrs.)|
|Remove from the brine (and don't make me tell you not to reuse it). Pat dry. Grill over low heat|
Kind of a gross chicken picture, but you get the idea. I think in this photo I’ve actually tripled the recipe – there are about 5 birds in that bucket, but it easily doubles and triples. And brining also works great on just about any other cooking method you try so experiment a little in your home kitchen. I don’t know if you’ve ever broiled chicken at home, but this works beautifully on that method as well.
Hope you have a chance to make and enjoy this. Thanks as always for reading EG!