{"id":3369,"date":"2021-08-08T04:54:59","date_gmt":"2021-08-08T04:54:59","guid":{"rendered":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/recipe-brown-sugar-tarragon-and-garlic-chicken-brine\/"},"modified":"2021-08-08T04:54:59","modified_gmt":"2021-08-08T04:54:59","slug":"recipe-brown-sugar-tarragon-and-garlic-chicken-brine","status":"publish","type":"post","link":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/recipe-brown-sugar-tarragon-and-garlic-chicken-brine\/","title":{"rendered":"Recipe &#8211; Brown Sugar, Tarragon and Garlic Chicken Brine"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>This brine goes well with chicken or other white meat on the barbecue . Its gives a subtle flavour to the meat with extra brown sugar helping balance our the cider vinegar. The tarragon and gives some subtle flavour. I use this brine with a whole chicken, cooked on the rotisserie with a small amount of applewood smoke. <\/p>\n<h2>The Recipe<\/h2>\n<p>This is a very simple brine. Like most brines it takes less than 5 minutes to prepare. It uses a simple process, if you\u2019d like more detail and some hints and tips see my short guide to brining <a href=\"http:\/\/www.burningtable.co.uk\/?page_id=18\">here<\/a>. <\/p>\n<div id=\"wpzoom-block-ingredients-161762925496219\" class=\"wp-block-wpzoom-recipe-card-block-ingredients\">\n<h3 class=\"ingredients-title\">Ingredients<\/h3>\n<ul class=\"ingredients-list\">\n<li id=\"ingredient-item-161711531636724\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Salt \u2013 180g (or 1 cup)<\/p>\n<\/li>\n<li id=\"ingredient-item-161711531636725\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Dark Brown Sugar \u2013 180g (or 1 cup)<\/p>\n<\/li>\n<li id=\"ingredient-item-161711544493434\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Cider Vinegar \u2013 230 ml (or 1 cup)<\/p>\n<\/li>\n<li id=\"ingredient-item-161711531636726\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Cracked Black Pepper \u2013 1 tbsp<\/p>\n<\/li>\n<li id=\"ingredient-item-161711531636727\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Chopped Garlic \u2013 1 tbsp<\/p>\n<\/li>\n<li id=\"ingredient-item-161711550232235\" class=\"ingredient-item\">\n<p class=\"ingredient-item-name is-strikethrough-active\">Tarragon \u2013 1 tbsp<\/p>\n<\/li>\n<\/ul><\/div>\n<div id=\"wpzoom-block-directions-161762925497520\" class=\"wp-block-wpzoom-recipe-card-block-directions\">\n<h3 class=\"directions-title\">Directions<\/h3>\n<ul class=\"directions-list\">\n<li class=\"direction-step\">Rinse the chicken inside and out. Remove the giblets from the cavity if they\u2019re included.<\/li>\n<li class=\"direction-step\">Make the brine by adding a small amount of boiling water (250ml \u2013 500ml or 1 \u2013 2 cups) to a suitably size container along with the salt and sugar. Make sure they\u2019re dissolved, adding a little more boiling water if needed.<\/li>\n<li class=\"direction-step\">Add cold water to the container up to the 5 litre point. <\/li>\n<li class=\"direction-step\">Add the cider vinegar, garlic, and black pepper.<\/li>\n<li class=\"direction-step\">Add the whole chicken and refrigerate in the brine for up to 24 hours. <\/li>\n<\/ul><\/div>\n<h2>Tools<\/h2>\n<p>You\u2019ll need a large container suitable to hold a whole chicken for this recipe. I use a 1\/2 <a href=\"https:\/\/www.amazon.co.uk\/gp\/product\/B004S2G8D4\/ref=as_li_tl?ie=UTF8&amp;camp=1634&amp;creative=6738&amp;creativeASIN=B004S2G8D4&amp;linkCode=as2&amp;tag=btbbq-21&amp;linkId=cfcebc7d2121ff92b563dfdaa3c456af\">Gastronorm container<\/a> made of polycarbonate that holds 10.8 litres. These containers fit well in the fridge between shelves with a large gap. They also work really well as a sous vide container with a suitable lid. <\/p>\n<\/p><\/div>\n<p><br \/>\n<br \/><a href=\"http:\/\/www.burningtable.co.uk\/2021\/03\/recipe-brown-sugar-tarragon-and-garlic-chicken-brine\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This brine goes well with chicken or other white meat on the barbecue . Its gives a subtle flavour to the meat with extra brown sugar helping balance our the cider vinegar. The tarragon and gives some subtle flavour. I use this brine with a whole chicken, cooked on the rotisserie with a small amount [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[152],"tags":[],"dealstore":[],"_links":{"self":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/posts\/3369"}],"collection":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/comments?post=3369"}],"version-history":[{"count":0,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/posts\/3369\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/media\/3370"}],"wp:attachment":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/media?parent=3369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/categories?post=3369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/tags?post=3369"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/dealstore?post=3369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}