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Brined Chicken with Herbs
4salty citizens
4salty citizens
Mix brine
  1. Add all ingredients from fresh herbs to bay leaves in a large non-reactive container (a glass Pyrex works best)
  2. Add hot water and stir until salt and sugar dissolve
  3. Add ice water, then protein
For sous vide
  1. Add chicken and brine to a Ziplock bag and seal using the Archimedes principle
  2. Refrigerate overnight or freeze for use later.
  3. In a sous vide set to 74° C /165.2° F, submerge the sealed chicken and cook for 8-10 hours.
For roasting
  1. Bake at 350° F for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.