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Ingredients
- 1 Tbsp. Black peppercorns
- 3 tsp Dry thyme
- 3 x Bay leaves-crushed
- 1 tsp Whole cloves
- 2 Tbsp. Garlic-chopped
- 1 tsp Whole juniper berries
- 1/3 c. Crushed juniper berries
- 4 c. Water
- 1/2 c. Light brown sugar-packed
- 1/2 c. Kosher salt
Directions
- Anderson
- In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add in dry spice mix and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Chill overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cold water. Pat dry with a towel.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1139g | |
| Calories 159 | |
| Calories from Fat 71 | 45% |
| Total Fat 8.45g | 11% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56691mg | 2362% |
| Potassium 750mg | 21% |
| Total Carbs 22.44g | 6% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.91g | 1% |
| Protein 7.17g | 11% |
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