I originally made this apple juice brine recipe for chicken to pair with a gifted bottle of apple wine. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast-iron roasting pan, sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate for 18 to 24 hours — roast chicken as usual.
Ingredients
- 1 gallon vegetable broth , or to taste
- 0.5 gallons 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
-
1
Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.
Nutrition Facts
Per serving
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