"Southern Poultry Brine"

This will roughly do a whole chicken or about 5lbs of meat. I tested it on the grill with some pecan smoke. It also does work for fried chicken as well.


--The Rub--


1 Tablespoon of the following:

Celery Salt

Lemon Pepper

Onion Powder

Garlic Powder

Paprika


1 Teaspoon Each:

Rosemary

Thyme

Parsley


1/2 Teaspoon Each:

Ginger 

Allspice


Best to use a spice grinder to blend everything together. If not, mix in a small Ziploc and shake together. 


--The Brine--


1/4 Cup Celery Salt

1/4 Cup Lemon Juice

1/4 Cup of The Rub

1/4 Cup Brown Sugar

3 Black Tea Bags - remove the paper tags

4 Cups Water


1) In a 3 quart saucepan, combine everything. 


2) Gradual whisk over medium heat until it begins to boil.


3) Remove from heat and remove tea bags. Add ice until brine is cool to the touch, or about room temperature


4) Once cooled, pour brine over the meat. Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours.

Comments

Post a Comment

Popular posts from this blog

The Everything Rub

 I will also call this "The Rub" in recipes. It's equal parts of the following: Black Pepper Garlic Salt** Garlic Powder Onion Powder Would do a minimum of one cup of each for every cook (can use 1/2 of the salt). Add to an airtight container or Ziploc, and shake to combine. This rub works on anything savory.  **Can use normal salt as well. 
Read more

"Fried Chicken"

This recipe easily does about 4lbs of chicken breasts. I would double it if using whole chicken pieces --The Rub-- 4 Tablespoons of The Everything Rub 2 Teaspoons Thyme 2 Teaspoons Parsley 1 Teaspoon of the following: Rosemary Mustard Dill Paprika Best to use a spice grinder to blend everything together. If not, mix in a small Ziploc and shake together.  --The Brine-- 1/2 Cup Garlic Salt 1/2 Cup Brown Sugar (I prefer dark) 1/4 Cup Lemon Juice 1/4 Cup Apple Cider Vinegar 2 Tablespoons of the rub 3 cups water --Other Ingredients-- Panko Bread Crumbs 2 Large Eggs 1) In a 3-quart saucepan, combine everything for the brine.  2) Gradual whisk over medium heat until it begins to boil. 3) Remove from heat.Add ice until brine is cool to the touch, or about room temperature 4) Once cooled, pour brine over the meat. Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours. 5) Remove chicken from brine and pat dry. Coat in the rub. 6) In a bowl, beat the eggs t...
Read more