Join Hungry For More’s Jim Manney and LaurelLee Loftsgard and learn how a simple brine can take your basic chicken to the next level!
2 ½ Cups Water
2 Tablespoons Kosher Salt
2 Bay Leaf
Heat water and salt until salt dissolves. Squeeze in lemon juice, and lemon rind, peppercorns, bay leaf and any other herb or spices you wish to incorporate. Take off the heat and let cool completely. Pour over chicken, turkey or pork and keep in a resealable bag in the refrigerator up to 8 hours. Make enough so all of the meat is covered, double or triple if necessary.
Note: To speed up the process, heat only half the water needed and after you remove the pan from the heat add the remaining liquid amount as ice to help cool.
Brined Chicken Breast
1 lb. Chicken Breast
1 Tablespoon Olive Oil
Heat over to 400. If you used a brine, remove chicken from the liquid, rinse with cold water and pat dry with a paper towel. Season with pepper (and salt if you didn’t brine). Heat saute pan over medium high heat, add olive oil and carefully place chicken breast in the pan. Make sure there is enough room so the chicken isn’t crowded. Brown chicken breast on both sides and finish in the oven (about 10 minutes or until internal temperature reaches 165F)
Salt and Pepper
Heat oven to 400. Wash and and dry break off woody stems of asparagus. Place asparagus in a single layer on baking sheet, drizzle with olive oil, sprinkle with salt and pepper and roast for 25 minutes. Asparagus should be tender but crisp.