Title: Chicken Brine
Categories: None
Yield: 1 Servings

1 tb Black peppercorns
3 ts Dried thyme
3 Bay leaves-crushed
1 ts Whole cloves
2 tb Garlic-minced
1 ts Whole juniper berries
1/3 c Crushed juniper berries
4 c Water
1/2 c Light brown sugar-packed
1/2 c Kosher salt

Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit
Anderson

In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves,
garlic, and whole juniper berries. In a saucepan, over medium heat, combine
the water, brown sugar and salt. Bring to a boil and stir to dissolve the
sugar and salt. Remove from the heat and add dry spice mixture and steep
for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine
to cover the completely. Refrigerate overnight, mixing the contents a
couple of times. Remove the chicken from the brine and rinse thoroughly
with cool water. Pat dry with a towel.

Posted to bbq-digest by Bill Ackerman on Oct 20,
1998, converted by MM_Buster v2.0l.