Caramel apple cake is easy to make and delicious, and it doesn’t take long at all!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- 1 gallon vegetable broth, or to taste
- ½ gallon apple juice
- 1 cup kosher salt
- 1 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon herbes de Provence, or more to taste
Instructions
- Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
Reviews
I brined chicken thighs and smoked them 20 hours later. Very good but I will decrease the salt a little next time.
I bbq spice rubbed it and cooked it 2 halves on the charcoal. Internal temp 165. So juicy and delicious.
If you’re not brining your chicken, you’re missing out. I do a half recipe for 1 whole chicken, although I’ll be making a big batch of this brine next time and canning it. If you don’t have herbs de province you can just use what you have on hand. Sage, oregano, thyme, rosemary, any combination of these. I brine the chicken overnight then rinse it out, place it atop a celery “rack” in a casserole dish, stuff it with a couple celery sticks and a few TBSP of butter, and roast at 350 until it reaches temp. Baste a couple times during the roasting. The brine also eliminates the need to season the chicken any further, it turns out perfect, I promise. Not sure how this recipe didn’t have more reviews, but it’s one that’s worth memorizing and passing down to your kids and grandkids.
YUM!!! This chicken is so moist and juicy! So the big question is, to rinse or not to rinse. I read so many things on line that go both ways. So I ended up lightly rinsing. I wasn’t making a gravy out of the drippings, and it tasted perfectly seasoned. If your making a gravy out of the drippings, I’d rinse well or it will be too salty. Anyway, loved this chicken brine, perfect!!
I used this very simple to put together brine on my Thanksgiving turkey. It was a frozen one, with some salt already in it so I halved the salt in the brine after thawing my turkey days before in the fridge. My turkey was perfectly seasoned, tender, juicy and got rave reviews! Thanks for a great recipe that I will use on chicken too.
I used a this on a young chicken that I smoked and you talk about tender. This was awesome! Thanks for sharing!