[DRAFT]
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 3 Cups |
Ingredients
- 1 bottle Holland House White Cooking Wine
- 1 lemon, quartered
- 3 tablespoons sugar
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 4 cloves garlic, smashed
- 4 sprigs thyme
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoon plus 1 teaspoon kosher salt
- 2 cups ice
- Use to brine pork, chicken thighs, wings, and breasts. Also good for duck or any wild poultry.
Instructions
- In a 2-quart saucepot, combine all the ingredients except ice and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from heat and let sit for 10 minutes. Transfer the brine to a container and add ice. Let the ice completely melt before adding your meat to the brine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 144 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 1158 mg |