Chef Jesse’s Favorite Brine – Chicken
(Courtesy of Chef Jesse Jones of Concept Catering – Foodshed Alliance’s Farm-to-Fork Featured Chef. Recipe featured on Channel 2 in the Kitchen on July 4th 2012)
Ingredients:
- 1/2 cup Canola Oil
- 2 Medium Carrots Diced
- 6 Celery Stalks Medium Diced
- 2 Medium Onions Diced
- 1 Whole Garlic, Cut in Half Roasted for a few minutes for flavor
- 2 Granny Smith Apples, Diced Medium
- 1 Quart Cold Water
- 2 Cups Apple Cider
- 1 Cinnamon Stick
- 1/2 Cup Pickling Spice
- Pinch of Crushed Red Pepper
- 20 Sprigs of Fresh Thyme
- 1/4 Cup Kosher Salt
- 1/4 Cup Brown Sugar
Preparation:
In a large dutch oven, heat oil, saute carrots, celery, onions for 5 minutes. Add garlic and apples, cook for about 5 minutes. Add water and apple cider, let simmer for 5 minutes – do not boil. Add cinnamon stick and pickling spices, crushed red pepper and thyme - simmer for 5 minutes more. Remove from heat, stir in salt and brown sugar. Either cool at room temperature then refrigerate or cook down with ice cubes, submerge chicken store overnight. Refrigerate.
Very Important Note: Remove chicken from brine, wash thoroughly. Discard everything, some of the pulp can be added to soak wood for smoking.
