I originally made this apple juice brine recipe for chicken to pair with a gifted bottle of apple wine.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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
5-Ingredient Chocolate Pretzel Bites
These 5-ingredient chocolate pretzel bits are for when you are craving something sweet, but also a bit savory. And with only 5 ingredients, they are so easy—most of the ingredients are already in your pantry.
Cold Tuna Macaroni Salad
This macaroni salad with tuna is best served on a sunny summer day with a fresh muffin on the side.
Cozy Mulled Wine
Feel all warm and fuzzy this festive season with this satisfying mulled red wine that's quick and easy to make. Ladle into glass or mug, trying not to get the seasonings in it, and drink up!