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Author Topic: Alton Brown poultry brine  (Read 28682 times)
serialgriller
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Alton Brown poultry brine
« on: November 18, 2006, 07:41:27 PM »

with respects to texlaw who first turned me on to this brine over on the texas bbq rub forum:

1 qt. vegetable stock
? cup kosher salt
? cup dark brown sugar
1 tsp. to 1 tbl. black peppercorns
2 bay leaves
1 qt. orange juice
2 qts. ice water

Bring two cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil.? Dissolve the salt and sugar, then turn fire off.? Add the remaining stock, orange juice, and ice water.? Once the brine has cooled to 40*F or cooler, add meat and keep in a cold place.? Brine for 8 ? 48 hours.
« Last Edit: November 18, 2006, 07:42:58 PM by serialgriller » Logged

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TexLaw
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Re: Alton Brown poultry brine
« Reply #1 on: November 20, 2006, 05:13:45 PM »

Yep, that is a great brine.  Thanks for posting it, SG.  I've used in on skinless chicken, and it's come out just as moist as you could ever want.

Just FYI to the rest of you, I usually throw in plenty of peppercorns, but I like black pepper.  Also, that recipe easily multiplies up, depending on how much you need to brine.

As the recipe says, you really can leave meat in that brine for 48 hours.  I've left chicken in there over two nights, and it works just fine.  Usually, I leave it in overnight, though.


TL
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txpgapro
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Re: Alton Brown poultry brine
« Reply #2 on: November 27, 2006, 08:45:43 AM »

I always use apple juice and apple cider(total of 1 gallon), 3 cups kosher salt, 3 cups brown sugar, 1 cup Texas BBQ rub, extra garlic, rosemary, thyme, sage, stir until dissolved.  Add birds, place a bag of ice in to keep it cold.  Only time I've used OJ is with duck.
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ibornagain
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Re: Alton Brown poultry brine
« Reply #3 on: January 10, 2007, 05:51:00 AM »

I also tried a Turkey over Christmas using the AB OJ Brine... It was great...added more flavor IMO...48hr in the frige is the way I went...Outstanding..
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