Brine recipe:
Ingredients for Chicken Brine
2 quarts of water (about half of which will be ice)
1/2 cup of Kosher salt
1/2 cup of sugar
1 roughly chopped onion
1 roughly chopped carrot
1 spring of fresh rosemary
A couple tablespoons ground black pepper
2 cloves garlic
Heaping tablespoon of fresh Thyme
Make sure you don’t burn the onion, carrot, garlic. I like them nicely softened/slightly browned, as that gives up a lot of flavor. Just don’t walk away and burn them…or your brine will taste burnt
You need enough salt and sugar to make the water taste salty and sweet. Taste the brine before you add the chicken. It should definitely be salty/sweet, but if it tastes “bad” in any sense of word, add some more water to dilute it out.
Finally, make sure your brine is cold before using it. You do not want to enable bacteria growth, by using a hot or warm brine.
Making the Brine
Coarsely chop the onion, carrot and garlic, and sauté in a pot with some olive oil until the onions & garlic are soft – about 10 minutes
Add the thyme and stir to combine; let cook for about 30 seconds
Add the salt and sugar and stir to combine
Add about a quart of water, and stir to dissolve the salt and sugar
Turn off the heat
Pour the brine into a large bowl into which you’ve you place ice cubes; about another quarts worth of water, but there is no reason to measure – just use a couple cups
Allow the ice to melt, and taste
Add any additional water to further dilute the brine; or salt/sugar to make it stronger; allow to cool in the fridge, and you’re ready to use.
