| 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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”