Brining a chicken or turkey before cooking adds flavor and keeps the meat tender and juicy. There are 2 main types of brine techniques: wet brine and dry brine (or rub). Here's my favorite recipe for a wet brine suitable for poultry. Fresh herbs and aromatics are best, but you can substitute dried herbs and bottled lemon juice for convenience. The hardest part for me is remembering to plan ahead and actually put the chicken into a brine! That's why I like that I can mix this all together and dunk a whole frozen chicken straight from the freezer. Then pop it into the refrigerator and forget about it for at least 24 hours.
1 whole chicken, fresh or frozen2 quarts tap water1/2 cup kosher salt3 lemons4-6 6-inch sprigs of fresh rosemary1/2 teaspoon ground black pepper
In a stockpot or similar container large enough to hold your chicken, add the water and salt. Stir thoroughly until the salt is dissolved. Squeeze the lemons into the brine solution, add rosemary and pepper, stir well to combine.Unwrap and rinse the chicken well. Submerge the whole chicken into the brine solution. Allow a frozen chicken to soak in the brine for up to 2 days in the refrigerator. If using a fresh chicken, allow to soak for at least 2hours and up to 24 hours. Rinse the chicken well prior to cooking.
Store bought eggnog doesn't even come close to what this homemade eggnog tastes like. You just cannot get the creamy texture otherwise. This recipe isn't difficult to make, but you do need to plan ahead a bit. Be aware that the egg yolks are not fully cooked in this recipe, so if you do not trust your source for eggs, you may want to pasteurize them first. This recipe is adapted from the Better Homes and Gardens New Cookbook, 11th edition.
Ingredients6 egg yolks, beaten2 cups milk1/3 cup sugar1 to 3 tablespoons light rum1 to 3 tablespoons bourbon1 teaspoon vanilla1 cup whipping cream2 tablespoons sugarground nutmeg
In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon (see photo above). Remove from heat. Place the pan in a sink or bowl of ice water ad stir for 2 minutes. Stir in rum, bourbon and vanilla. Cover and chill for 4 to 24 hours.Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.
Nutrition facts per serving: 201 cal, 13 g total fat, 164 mg cholesterol, 71 mg sodium, 13 g carbs, 0 g fiber, 6 g protein.Let me know what you think of this recipe by leaving a comment. Enjoy!