Keeping it simple this week, I cannot be bothered to cook complex meals as I try to absorb all of what summer has left to offer. You can feel that things are changing already...I have seen a few trees whose leaves are red! Although I am dreaming about all of the slow roasted stews, soups and broths I will be making all winter long, we are not there yet. But it is becoming more appropriate to turn on the oven for a few hours to roast a whole chicken! I am taking this opportunity to perfect my brine skills before the big holiday. We all know the secret to the perfect thanksgiving turkey is location, love and brine. (Location meaning, where did your turkey live? In a cage hundreds or thousands of miles away from you? Or perhaps on a local pasture in the sun and fresh air? More importantly, was it able to express its true turkey-ness? If you are getting your poultry from us, location and love are all set. Then the brine is up to you….) But brines can be used for any meat and pairs especially well with a whole chicken! Bust out that briney goodness all year long, it's not just a November recipe! Here is why:
- Moisture! Brines pair really well with lean cuts of meat, like chicken. Lean meats are at risk of turning out dry and getting it cooked to the perfect temperature can be a challenge, and can also be discouraging. I know I have too often passed up an opportunity to try my hand at cooking a whole chicken for fear of turning it into jerky, not to mention wasting my hard earned dollars on a meal I have made inedible. Think of the brine like your moisture insurance policy, almost guaranteed to give you moist and tender centerpiece worthy meats.
- On the tender train, brining also helps break down the meat which gives it that juicy fall off the bone texture. The salt and sugar also changes the texture of the skin allowing it to crisp up for a golden brown finish when cooked.
- Lastly is flavor, or as that guy Guy says, Flavortown USA! All of those delicious spices, herbs and juices you put into your brine dig deep into the meat and leave you with an end product that will keep your family and friends guessing how on earth did you produce such a tasty meal?!
The basic recipe for a brine is salt and water. But keep in mind you can swap out the water and use stock/broth, apple juice, beer or even wine. Sugar or sweeteners are always optional, as stated above it will give you that crispy golden skin, if you are into that kind of thing. From there, the possibilities are endless! Here are a few flavor combos that us farmers drool over:
- Lemon, peppercorn, italian seasoning, bay leaves, garlic and sugar - recipe below
- Buttermilk, brown sugar, coriander, paprika and cayenne (great for fried chicken)
- Amber beer, maple syrup, hot sauce and bay leaves
- Ginger, garlic, star anise, and dried chiles (oh so good for a pork roast brine)
Alright now for the how-to. It's next to impossible to mess up a brine, so the instructions are simple. The recipe listed below can be used as a guideline, feel free to change it up to suit your tastes. You just want to be sure your whole chicken (or other meat) is completely submerged and the breast side is facing down if using poultry.
- 2 cups of water, or more, depending on the size of your soaking vessel and your meat
- ¼ cup of salt (Redmond’s real salt is my favorite)
- 2 tbsp of sugar or sweetener of choice
- 1 tbsp italian seasoning
- 1 tbsp peppercorns
- 3 cloves of garlic
- 2 bay leaves
- 1 lemon, cut into wedges
- Approximately 6 cups of ice water
- 4-ish pound whole chicken
- Boil the water, salt and sugar in a large pot. Whisk until sugar is dissolved. Add the rest of the seasonings and stir to incorporate.
- Remove from the heat and stir in the ice water to cool the brine. Add more ice if needed to bring it to room temperature.
- Add the chicken (or other meaty goodness) to the pot, breast side down. Cover and refrigerate for 18-24 hours.
- Once done, remove from the brine mix and pat it dry. Set in a roasting pan, sprinkle with any desired spices (optional, not necessary) and chill in the refrigerator for 1-2 hours (also optional*). Roast at 425 degrees for about 1 hour or until the internal temperature reaches 165 degrees.
- Remove from the oven, cover with foil or roaster lid to rest for 15 minutes before slicing and serving. Enjoy!
*This added step of resting your meat in the refrigerator allows the meat to dry out a bit and will produce a crispier skin
