Brine Recipe

Directions

1. 1
   This much brine will take care of a 3 or possibly 4 lb piece of pork loin, a chicken (or possibly chicken pcs), a 3 or possibly 4 lb beef, lamb or possibly veal roast.
2. 2
   Leave poultry in brine for at least 24 hours, up to 36 hours.
3. 3
   Roasts benefit from 3 or possibly more days.
4. 4
   Heat the water and add in the remaining ingredients.
5. 5
   Bring to a low simmer, stir a few times and remove from the heat.
6. 6
   Let cold.
7. 7
   In a gallon freezer bag, put in the meat and pour brine over it.
8. 8
   Squeeze out as much air as possible, put in a container and chill.
9. 9
   I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr.
10. 10
    Very moist.
11. 11
    NOTES : I'm sorry it took so long for me to respond to this recipe but it has been a busy week.
12. 12
    Last week Kristen (WhoMe40) posted this method for brining meats.
13. 13
    I tried it on a large roasting chicken.
14. 14
    The chicken had been previously frzn, so I thawed it out for 24 hours, prepared the brine the next day and left the whole thing in the fridge for another 24 hours.
15. 15
    The next day I removed the chicken from the brine and stuffed the cavity with fresh herbs and roasted it in a 400 oven for 1 hour.
16. 16
    It was so moist and delicious.
17. 17
    I would certainly do this again.
18. 18
    Here is the recipe again for anyone who missed it.
19. 19
    By the way, I did not cook the brine, I just stirred it well to make sure the salt and sugar were dissolved before pouring it over the chicken.
20. 20
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21. 21
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