Brine for poultry

Ingredients for 1 servings:

• 5 liters of water
• 300 g salt
• 250 g sugar
• 2 allspice berries
• 7 juniper berries
• ¼ tsp fennel seeds
• 1 tsp peppercorns
• 1 sage leaf
• 1 bay leaf
• ½ carrot(s)
• ¼ stalk(s) leek
• 1 stalk(s) Celery
• 1 sprig(s) rosemary
• ½ chili pepper(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

also suitable for fish, seafood and pork

Heat 1 liter of water and add the salt and sugar. Stir until both have dissolved. Add the remaining very cold water. Cut the vegetables and herbs into strips, lightly grind the spices and add everything. The brine must be cold before the meat is marinated. Place the poultry in a sufficiently large plastic bag or sealable container. Add the brine and ensure that it gets everywhere, including the abdominal cavity. Make sure that no air bubbles form there. The meat must be completely covered by the brine. Place the container or bag in the refrigerator. Depending on the size, the meat should remain in the brine for between 8 and 24 hours. A chicken, for example, should be left for 8 hours, a turkey, for example, 24 hours. Then dry the poultry thoroughly before grilling, otherwise the skin will not crisp up. The brine is also suitable for fish, seafood and pork. The brine makes poultry and meat significantly juicier and more flavorful.