Cider Brined Chicken
  • Cooking Time: 5 min
  • Servings: 10
  • Preparation Time: 5 min
  • 10 chicken thighs(its what i use but any cut will do)
  • 1 gallon water
  • 2 cups apple cider
  • 1 cup kosher or sea salt
  • 1/2 cup bakers sugar
  • 3 bay leaves
  • 1 tbls mixed peppercorns
  • 1 tsp corriander seed
  • 1 tsp red chili flake
  • 1 tsp fennel seed
  • 2 sprigs fresh rosemary
  • bunch of fresh thyme
  1. fill stock pot with water and add everything into pot bring,heat until salt and sugar have dissolved,let cool you can speed this up by adding a few ice cubes if in a rush,add your meat and let sit from at least 2 hours up to 24,Pull meat from brine and rinse with cold water,pat dry and cook however you desire,I'm bbq'n mine
Here is another simple recipe but really it's just another simple technique this will work with and make any pork or chicken twice as juicy.I first discovered brines about 5 years ago i first did a turkey a recipe i got from alton brown and it produced the best turkey ever since then i've been playing around with them.The basic formula is 1 cup salt(never use iodized only kosher or sea)to 1 gallon water then there are your sweeteners 1/2 cup is usually good bakers sugar,honey,maple syrup,what ever you like but don't use anything acidic.seasonings should be whole spices and fresh herbs such as peppercorns,bay leaves,thyme rosemary,fennel seed,corriander seed the possibilities are endless but it can be stripped to the bare essentials water,salt,sugar and will always deliver juicy meat