Tuesday, February 8, 2011

Brine for Chicken and Duck

Brine adds a lot of flavor to any meat and helps the meat to stay moist and tender while cooking.  It is also a chance to add extra flavor without adding a marinade or heavy seasoning at the last minute. 

1 bay leaf
1/4 tsp fennel seeds
1 tsp mustard seeds
1/4 cup light brown sugar
1 tbsp whole peppercorns
3 tbsp sea salt
6 cups water

Combine all ingredients in a sauce pan, bring to a simmer until sugar and salt have dissolved, let cool.  Add chicken / duck pieces.  Let brine in the refrigerator for 24 hours and up to a couple of days.  When  ready to cook, dry the meat between paper towels before following a regular recipe, removing the salt if it's called for by the recipe.  To prepare simply, if using a breast of duck sear over medium high heat for a total of 5 minutes per side for rare.


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