Basic Poultry Brine
Soaking chicken in a seasoned saltwater brine ensures the bird will emerge flavorful and, most importantly, moist. Consequently, the timing is a little less fussy when you’re cooking: it’s no big deal if you leave the chicken on the grill or in the oven a few minutes too long. After placing the poultry in the brine, refrigerate until ready to cook.
Ingredients
- 8 cups water
- 5 Tbs. kosher salt
- 2 Tbs. dried basil
- 2 Tbs. coriander seeds
- 1 Tbs. peppercorns
- 1 Tbs. yellow mustard seeds
- 1 tsp. granulated garlic
- 2 bay leaves
Directions
In a large bowl, combine the water, salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves and stir until the salt dissolves. Use immediately. Makes about 8 cups, or enough for 1 chicken.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).
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Rated 5 out of
5
by
Steeevin from
Easy prep and excellent flavor
I have the Grill Master book from William Sonoma, which is on of my favorite grilling books. This recipe comes from that book.
This basic poultry brine makes juicy, flavorful chicken, and is my go-to brine whenever I plan on grilling poultry.
Date published: 2013-07-29