Combine chicken, brine, oil and 1 tsp salt
emaining seasonings except the pickled pepper brine.
BRING mixture to full
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
nd season with salt and pepper. Cover the pan with foil
ld the bird, brine, and ice
aking dish and pour the brine over the chicken. Cover with
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
old turkey) bring all the brine ingredients but turkey to boil
Put ingredients through blender and put in sterilized bottles.
Refrigerate.
Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
reast in very cold light brine for 24-48 hours to
Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
Stir thoroughly. This makes enough brine for a 3-4 pound
then place in the brine (if the brine does not quite cover
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
dl wine, herbs, mushrooms, preserved pepper and cream.
Combine corn
e too much room for brine in the jar. The pickles
Rinse and dry the chicken.
Mix all ingredients except lemon.
Squeeze the lemon juice into the brine.
Place two lemon quarters into the cavity of the bird.
Place everything into a food safe storage bag. Remove all air and shut the bag.
Make sure some brine is inside the bird's cavity.
Place in the refrigerator at least 4 hours up to 24 hours.
Cook chicken as instructed in the recipe you are following.
Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the fridge before using.
Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before grilling, or using in a recipe.
Makes enough for 4-6 pounds of pork.
1 teaspoon black pepper, and 1 pinch cayenne pepper together in a