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| Apple Chicken Brine |
"I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual."
Ingredients :
- 1 gallon vegetable broth, or to taste
- 1/2 gallon apple juice
- 1 cup kosher salt
- 1 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon herbes de Provence, or more to taste
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 1H25M |
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- Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
Notes :
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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