Ingredients
- 1 gallon water
- 1 cup kosher salt
- 2 lemons, halved
- 2 large Granny Smith apples, quartered
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1 T black peppercorns
- 3 bay leaves
- 1/2 cup fresh ginger, roughly chopped
- 4 rosemary sprigs
- 1/2 bunch fresh parsley
- 4 cloves garlic
Preparation
- Combine all ingredients in a 2 gallon stock/soup pot
- Bring to a boil over medium high heat
- Reduce to low and simmer for 10 minutes or until apples are soft
- Remove from the heat and allow to cool completely
- Brine is then ready to add to poultry, refrigerate, or freeze for later use
Comments
- This is enough brine for about 12 Cornish Game Hen halves or 2 whole chickens. Birds should be fully submerged in brine.
- Brining allows meat to absorb and retain moisture while adding flavor; it makes all the difference.
- Whole chickens should stay in brine a minimum of overnight while game hens or other small birds will benefit from being in the brine 4-8 hours, but overnight will not hurt.
- After removing the birds from the brine, we lightly season and oil them for charcoal grilling or oven roasting.
- As with any meat, allowing it to come closer to room temperature before cooking will allow for a more even cooking.
- Bone-in poultry should be cooked to an internal temperature of 160F
- Starting at a higher temperature like 400F and then reducing to 325F will help create a crispy skin, but allow internal temperature to be reached without burning.
- Allow for carry over cooking especially on whole birds. Check temp with a meat thermometer in the thigh area. Once temp reaches about 150F, heat may me turned off and allow meat to rest in warm spot for 10-15 minutes. Temperature will carry over to 160F and allow meat to rest before serving.
- It is recommended to discard brine after use.
- We use this method on our Cornish Game Hens and our Quarter Spring Farm Barbeque Chicken. Enjoy!
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