Part 1 in our new series: “How I showed my girlfriend that I love her by giving her food poisoning that one time.”
Welcome to our first big series with an incredibly long name! At the end of part three, we’ll be making sort of a chicken, shrimp and sausage paella that looks and tastes epic. There’ll be one posted each Wednesday for the next three weeks taking us from the brine, to the sides and through the main course, so stick around and stay hungry!
This chicken brine was amazing and can elevate any chicken dish. The downside? It takes a ridiculous amount of time to put it to good use. Brining is for the cook that wants to make something more flavorful and juicy, but has lots of time to spare. It it NOT for someone who’s throwing together dinner over the course of an hour or so.
Recipe courtesy of Thomas Keller’s ad hoc at home
Makes 1 gallon
1 gallon cold water
1 cup, 2 tsp. kosher salt
1/4 cup, 2 tbsp. honey
12 bay leaves
1 head of garlic
2 tbsp. black peppercorns
3 large rosemary sprigs
1 small bunch thyme
1 small bunch parsley
finely grated zest and juice of 2 lemons
In a large pot, combine water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Then add the lemon zest and juice, followed by the lemon halves.
Simmer over moderate heat, and stir until the salt is dissolved.
To actually use the brine, place your chicken in it and let it rest there for about 4 hours. After that, remove the chicken, discard the brine, and pat the chicken dry and let it rest for another hour before cooking.