Ingredients
-
10
-
3
-
1/2
-
1/4
-
2
-
1/4
-
2
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Master Brine Recipe for Meats,Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!,At my house we go through SEVERAL pounds of chicken per week. My husband eats 6 times a day, but with his diet he eats a balance of chicken, sweet potatoes and some veggie for EVERY meal. Yes – EVERY. He just uses diced chicken so about every 2 weeks I buy $40 worth of chicken breasts, wash them, trim and dice them. I then divey them up into freezer bags and pour enough brine over them to cover the meat. I squeeze out all the air and leave 1 bag in the fridge and put the rest in the freezer. It’s perfect! We NEVER have freezer burnt chicken [which I hate] and the chicken thaws in the brine and is good and ready when we cook it. We do rinse the meat for a few minutes and let it drain before we cook it. We also use chicken broth [especially the new flavors they have -Tuscan Chicken is THE BEST!] for half the liquid, and ice for the other half.,I have been cooking, grilling, et cetera, for many moons yet this is my first time EVER using a “Brine.” After putting this recipe into action on two whole chickens I am now a “Briner” FOR LIFE!!! The dead silence at the dinner table (not counting the sound of knives and forks against plates said it all. I did not have 48 hours (only 24), nevertheless the birds turned out PERFECTLY!!!! I plan to use this recipe for many years to come. 😉
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Steps
|
1
Done
|
Bring All Ingredients to a Boil in a Large Saucepan, Reduce Heat and Simmer For 15 Minutes. |
|
2
Done
|
Allow to Cool Completely Before Using. |
|
3
Done
|
Large Heavy Duty Sealable Plastic Bags Work the Best. |
