Chicken Brine
Chicken Brine
300kcal
Ingredients
- 3 gallons ice cold water
- 6 cloves garlic crushed
- 12 seeds cardamom whole
- 3 tbsp peppercorns whole
- 1.5 cups kosher salt
- 0.75 cup brown sugar
- 3 tbsp savoury Newfoundland Savoury recommended; dried savoury works too
Method
- Combine all ingredients in a large nonreactive container and mix until salt and sugar have mostly dissolved.
- Submerge the birds completely in the brine, ensuring they are weighed down or fully covered.
- Refrigerate overnight (about 12 hours) to brine the chicken.
- Next day, remove the chicken from the brine, rinse under cold water and pat dry thoroughly.
- Cook the chicken as desired (roast, grill or smoke) following your preferred method.
Notes
Use a brining bucket or other container to keep birds submerged. I use Newfoundland Savoury (Mount Scio) here, but dried savoury works well too.
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