Brine for Chicken or Pork 

A very flavorful way to make moist chicken or pork which can be sliced super-thin for sandwiches!

Making 6 c brine:
In medium pot boil together:
2 c water
2 1/2 oz sea salt
1 1/4 oz sugar
8 garlic cloves, cut in a few pieces
1/2 t peppercorns (I use tri color)
1/2 t red pepper flakes
1/2 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
3 bay leaves
1 sprig thyme, 1 medium sprig rosemary, 6 sage leaves (not the bitter stem)
1/2 yellow onion (peeled and sliced)
1 small carrot, sliced
1 small stalk celery, sliced
Simmer until salt and sugar have dissolved.
Remove from heat and add 1 qt cold water, part of it being ice so you can use it immediately instead of waiting for it to cool.

For a crowd:
Use 3 servings per pound. 100 servings would use 33.3 lbs. There is a 30% loss in weight from raw to cooked. So a cooked serving weighs 3.5 oz. Use this to plate it consistently.

12 c brine for 25 lb chicken:
In medium pot boil together:
1 qt water
5 oz sea salt
2 1/2 oz sugar
1 garlic head, halved crosswise
1 t peppercorns (I use tri color)
1 t red pepper flakes
1 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
6 bay leaves
2 sprigs fresh thyme, 1 large sprig fresh rosemary, 12 fresh sage leaves
1 yellow onion (peeled and sliced)
1 carrot, sliced
1 stalk celery, sliced
Simmer until salt and sugar have dissolved.
*Remove from heat and add 2 qts ice (to cool the brine quickly)
*Add one quart first, then the chicken, stir it around and make sure you have room to add the entire second quart of ice.

In my 12 qt Cambro immerse the chicken in the brine.
Making 3 c brine:
In small pot boil together:
1 c water
1.25 oz sea salt
.75 oz sugar
4 garlic cloves, cut in a few pieces
1/4 t peppercorns (I use tri color)
1/4 t red pepper flakes
1/4 lemon (peel the zest, halve the lemon, squeeze juice into pot, then add halves and zest)
2 bay leaves
Fresh herbs: 1 small sprig thyme, 1 small sprig rosemary, 3 sage leaves (not the bitter stem)
1/4 yellow onion (peeled and sliced)
1 small carrot, sliced
1/2 stalk celery, sliced
Simmer until salt and sugar have dissolved.
Remove from heat and add 2 cups cold water, part of it being ice so you can use it immediately instead of waiting for it to cool.

Immerse the chicken or pork in the brine, using a plate to weigh it fully under.

Let brine 10-24 hours.

Rinse lightly and cook.

Poach, covered in buttery broth. Then use the broth when you are finished cooking.

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