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Fresh Herb Brine |
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Amount |
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Item |
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3 qt
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water |
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3 tbsp
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kosher salt |
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1/4 cup
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fresh chopped rosemary |
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1/4 cup
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fresh chopped oregano |
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1/4 cup
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fresh chopped sage |
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2 tbsp
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fresh chopped chives |
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6
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garlic cloves |
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Directions: |
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In a 6 quart pan, bring all ingredients to 200 degrees; making sure sugar and salt are dissolved. Turn off heat and let steep for 45 minutes before straining and then refrigerating for 3 hours. Once the brine has chilled you're ready to start injecting or soaking. |
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Chef Notes: |
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This brine can be injected or used as a soaking solution. Works great on all cuts of polutry. Always remember, you can't over brine any cut of meat. Small cuts of meats like chicken breast can take on added fluid and flavor in 30 minutes. Where it might take overnight for a turkey. Remember it's all about the add mositure and flavor.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.746.9986 |
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