Ingredientes para Chez Panisse Brine For Pork Chicken And Turkey
- Cold Water
- Kosher Salt
- 1 cup sugar
- 6 bay leaves
- Fresh Thyme
- Head Of Garlic
- Allspice Berries
- Juniper Berries
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Cómo preparar Chez Panisse Brine For Pork Chicken And Turkey
- In a large pot, combine 1 gallon of water, 1 cup kosher salt, 1 cup sugar, 1/4 cup black peppercorns, 1/4 cup coriander seeds, 6 bay leaves, and 1/4 cup dried thyme.
- Stir until the salt and sugar dissolve completely.
- Submerge your poultry (chicken, turkey) or pork in the brine. For chicken, brine for 24 hours. For pork, brine for 3 days. For turkey, brine for 24-48 hours, depending on size.
- If the meat floats, weigh it down with a plate to ensure complete submersion. Refrigerate during brining.
- **For Chicken (3 1/2 - 4 lbs):** Preheat oven to 400°F (200°C). Remove chicken from brine and pat dry. Stuff the cavity with 1 medium onion, quartered; 2 preserved lemon wedges; and 1/4 cup Italian parsley. Rub the skin with 2 tablespoons olive oil and sprinkle with freshly ground black pepper. Roast uncovered for 75-90 minutes, or until the internal temperature reaches 165°F (74°C).
- **For Turkey:** Preheat oven to 400°F (200°C). Remove turkey from brine and pat dry. Stuff the cavity with desired aromatics (lemons, herbs, onions). Rub the skin with olive oil and sprinkle with freshly ground black pepper. Roast uncovered for 12-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- **For Boneless Pork Roast:** Preheat oven to 400°F (200°C). Remove pork from brine and pat dry. Sprinkle with freshly ground black pepper and 1 tablespoon dried herbs (sage, thyme, or tarragon). Roast uncovered for 12-15 minutes per pound, or until the internal temperature reaches 150-160°F (66-71°C).
Nutrition Information (Approximate per serving)
Sodium
9443 g
Sugar
799g
Fat
0g
Carbs
69g
