Wednesday, February 18, 2009

Brine Baby Brine!

Brining is perhaps one of the best ways to keep meat moist and juicy while cooking. Everyone hears a lot about brining during Thanksgiving time and Christmas when everyone and their mother (literally) is frying a turkey in the backyard. I am happy to see my friend Sharon is keeping the brine tradition alive throughout the year with this great recipe she concocted. Sharon recommends baking the chicken with potatoes that have been boiled, but if you want to throw in some carrots, sweet potatoes, or other root vegetables, I am sure this will be delicious as well! Let us know what you think.

Brined & Roasted Garlic Chicken (Serves 2)

Brine Base:
½ cup Salt
1/8 to ¼ cup Sugar
4 Bay Leaves
3 Garlic cloves smashed
4 Peppercorns
Pinch of coriander
Pinch of nutmeg


2 Chicken Breasts
4-5 Potatoes
6 Cloves Garlic
1 Tablespoon Dried Thyme
White Cooking Wine
Salt and Pepper to Taste

Brine 2 chicken breasts with above mixture for 24 hours
Preheat oven to 425 degrees

Boil water with a pinch of salt and add 4-5 new potatoes. Boil potatoes for about 10 mins, remove and rinse in cold water and slice potatoes into quarters.

Add about ¼ to ½ cup of white cooking wine to bottom of baking dish. Add chicken and sliced potatoes (sprinkle mixture with pepper, salt and dried thyme), 6 cloves of garlic and cover with tin foil.

Bake for about 45 mins or until juices of chicken run clear and potatoes are nicely cooked. Serves 2.

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