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American · Sauce / condiment
All-Purpose Brine
A flavorful herb, garlic and lemon brine for chicken, pork, lamb or turkey. The salt and vinegar season and hold moisture in meat, while the aromatics add depth. Heat only the concentrate, then cool it fast with ice.
- YieldMakes about 3.8 l (1 gallon) of brine
- Hands-on10 min
- Total22 min
- Difficulty
Ingredients
Brine
- 1.9 Lcold water, for the hot concentrate
- 60 mlapple cider vinegar
- 1small yellow onion, cut into thin wedges
- 4 clovesgarlic, smashed
- 6 sprigsthyme
- 6parsley stems
- ½ tspred chili flakes
- 2bay leaves
- 4 tbspkosher salt
- 1 tspblack peppercorns
- 2strips of lemon peel
To cool
- 950 mlcold water, to stop the heat
- 4 cupsice cubes
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