POULTRY BRINE

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Poultry brine image

We eat a lot of poultry because of my wife's diet, so we are always looking for new brines to enhance the flavor. We modified a recipe a great deal to come up with one which we both like. I want to try it for fish and pork in the future. The Pileated wood pecker is more interesting to look at than a pot of water or an empty place mat setting. It is not subject to brining and roasting.

Provided by Dennis Purcell @mrpie

Categories     Marinades

Number Of Ingredients 9

3 1/2 quart(s) water
1/2 cup(s) kosher salt
3 tablespoon(s) grated ginger
3 tablespoon(s) chopped fresh rosemary
3 tablespoon(s) chopped fresh ginger
3 tablespoon(s) chopped fresh thyme
1 zests orange + orange diced up
1 zests of lemon + lemon diced up
teaspoon(s) dried hot pepper mix

Steps:

  • Boil the water and salt in a deep pot for several minutes until the salt has dissolved.
  • Remove from heat and add the remaining ingredients. Let stand for 4-6 hours. Then add poultry and set stand in refrigerated place for 8 to 36 hours. Rinse off and cook.

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