Pickle juice works because it features many of the same ingredients used in a traditional wet brine recipe, such as salt, sugar ... Once you're ready to cook, remove your chicken from the brine, pat ...
Add the chicken, breast-side down, ensuring it is completely submerged. Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove the chicken and pat dry, discarding the brine. Place the ...
To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...
Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to ...