Honey Brine for Poultry
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INGREDIENTS
- 6 cups Water
- 1/2 cup Kosher Salt ; Weigh & Change Recipe then Pulse in Food Processor
- 1/2 cup Honey
- 1 Whole Chicken Chopped into Parts
- 1/4 teaspoon Fresh Ground Pepper
INSTRUCTIONS
1. Bring water, salt, and honey to a simmer in a medium-size saucepan over medium-low heat, stirring until salt dissolves. Let cool completely.
2. Place chicken or pork in a bowl, and pour cooled brine over top. Refrigerate, covered, for 2 to 3 hours. (AB: Soak 45 minutes per pound but at least 1 hour minimum and 10 hours maximum)
3. Remove meat from brine, rinse under cold water, and pat dry with a paper towel. Season with pepper before grilling.
6 cups water
1/2 cup coarse salt
1/2 cup honey
1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops
Pepper
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1582g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 35 | ||
| Calories from Fat: 3 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 29086.7mg | 1003 % | |
| Potassium 284.3mg | 7 % | |
| Total Carbohydrate 7.7g | 2 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 6.4g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 35
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