Ingredients
- 3 cups water (very HOT tap water)
- 2 cups ice cubes
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
- 1 small yellow onion (rough chopped)
- 3 to 4 garlic cloves (smashed and peels removed)
- 1 lemon, whole (zested and cut in quarters, you can substitute with orange)
- Herbs (10 to 12 sprigs, a mix of rosemary, thyme, oregano, parsley, mint, sage)
- 2 bay leaves (fresh is preferred if possible)
- 1 to 2 teaspoons red pepper flakes
- 1 teaspoon peppercorns, lightly crushed
How to Make
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Step 1: Base ... Add the tap water to a bowl, along with the salt and sugar; and, mix until everything is dissolved. It should only take a couple of minutes. Now, you can also do this in a pot on the stove top; but, the hot tap water works just as well in my opinion.
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Step 2: Herbs ... I like to cut the sprigs in smaller pieces, and rub them together between my hands - this wakes up the herbs. You can really add any herbs you like; there is no right or wrong mix.
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Step 3: Flavors ... Once the salt and sugar are dissolved; add the ice to cool. Then, add all the other ingredients.
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Step 4: Protein ... I like to use a ziploc bag to brine my protein. But, you can always use a glass (non-reactive [metal]) bowl or pan too. Add your chicken, pork, or lamb to the bag (pan or bowl); and, toss so it is well mixed with the brine. Seal, the bag; or, cover with bowl or pan with plastic wrap - then, refrigerate in the coldest part of your refrigerator.
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Step 5: Brine ... Two (2) hours for boneless pieces, 4 hours for bone in; and, overnight for larger pieces (i.e., a whole chicken or pork loin). Once brined; rinse well, pat dry - and, cook using your favorite recipe.
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Step 6: ENJOY!!!
We hope you enjoy this recipe!
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