Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brine for Chicken and Turkey
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- #22541
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
Brine:
1/2 cup kosher salt
1/2 cup honey
water to cover the bird
directions
Mix everything together till the salt dissolves. Pour over the chicken or turkey that has been placed in a large plastic bag. Pour mixture over, remove air from bag, seal. Place in fridge for 4 hours or overnight. If it is wintertime, I generally put the pot with the bagged chicken in the garage to allow for more room in the fridge.
added by
emaxwell
nutrition data
32 calories, 0 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in fat.
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reviews & comments
July 20, 2013
I use this brine for all cuts of chicken whether whole or pieces. It's espeically good on boneless white meat beacause that can dry out so easily but the brine really keeps it moist when it cooks.