| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | tb | Black peppercorns |
| 3 | ts | Dried thyme |
| 3 | Bay leaves-crushed | |
| 1 | ts | Whole cloves |
| 2 | tb | Garlic-minced |
| 1 | ts | Whole juniper berries |
| 1/3 | c | Crushed juniper berries |
| 4 | c | Water |
| 1/2 | c | Light brown sugar-packed |
| 1/2 | c | Kosher salt |
INSTRUCTIONS
Recipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit Anderson In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel. Posted to bbq-digest by Bill Ackerman <ackerman@cordless.com> on Oct 20, 1998, converted by MM_Buster v2.0l.
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