SquareOne Brine
INGREDIENTS
- 1 gallon of water
- 1 cup of kosher salt
- ½ cup brown sugar
- ½ tablespoon all spice berries
- ½ tablespoon peppercorns
- bay leaf (optional)
METHOD
Mix all ingredients and bring to a boil in a large stock pot. Remove from heat and let cool before adding SQ1F pastured chicken (thawed). Cover and place into refrigerator for 6-8 hours. Remove chicken from brine and pat dry. Discard brine. Season according to your recipe you are using (I usually omit salt in the recipe). You are now ready to roast or grill.
Start with a HOT oven (425 degrees F for 15-20 minutes) when roasting, turning it down to 350 for the remaining 45 minutes. Use a meat thermometer in the breast to achieve 165 degrees F, at least. Then, let chicken rest for 5-10 minutes before carving. This allows the juices to evenly distribute.
- 1 gallon of water
- 1 cup of kosher salt
- ½ cup brown sugar
- ½ tablespoon all spice berries
- ½ tablespoon peppercorns
- bay leaf (optional)
METHOD
Mix all ingredients and bring to a boil in a large stock pot. Remove from heat and let cool before adding SQ1F pastured chicken (thawed). Cover and place into refrigerator for 6-8 hours. Remove chicken from brine and pat dry. Discard brine. Season according to your recipe you are using (I usually omit salt in the recipe). You are now ready to roast or grill.
Start with a HOT oven (425 degrees F for 15-20 minutes) when roasting, turning it down to 350 for the remaining 45 minutes. Use a meat thermometer in the breast to achieve 165 degrees F, at least. Then, let chicken rest for 5-10 minutes before carving. This allows the juices to evenly distribute.
