I originally made this apple juice brine for chicken to pair with a gifted bottle of apple wine.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 18 to 24 hours. Roast chicken as usual.
Preparation Details
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 1 hr 20 mins
Servings: 8
Ingredients
- 1 gallon vegetable broth, or to taste
- ½ gallon 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
Steps
- Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
