{"id":2045,"date":"2012-10-21T03:21:38","date_gmt":"2012-10-21T03:21:38","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2045"},"modified":"2016-05-17T18:54:02","modified_gmt":"2016-05-17T18:54:02","slug":"poultry-brine","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/poultry-brine\/","title":{"rendered":"Chicken Breast Brine"},"content":{"rendered":"<p>Because chicken breast is lean, it gets dry when it is cooked properly.\u00a0 The problem is that it can be unsafe if you don&#8217;t cook it properly.\u00a0 If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 C kosher salt<\/li>\n<li>3\/4 C brown sugar<\/li>\n<li>3\/4 C apple cider vinegar<\/li>\n<li>1\/2 gallon HOT water<\/li>\n<li>2 bay leaves<\/li>\n<li>3 large sprigs of rosemary<\/li>\n<li>3 large sprigs of thyme<\/li>\n<li>2 cloves of crushed garlic<\/li>\n<li>OPTIONAL:\u00a0 1 tsp red chili flakes<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Mix all ingredients<\/li>\n<li>Let cool to room temperature<\/li>\n<li>Place chicken in zip-lock bag (if possible)<\/li>\n<li>Place bag in a bowl, and the bowl into the fridge for an hour soak<\/li>\n<li>Agitate about every 15 minutes<\/li>\n<li>After an hour soak, prepare the breasts as you normally would<\/li>\n<\/ol>\n<p><strong>NOTES<\/strong><\/p>\n<ul>\n<li>Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.<br \/>\nDO NOT reuse brining liquid after it has been used<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Because chicken breast is lean, it gets dry when it is cooked properly.\u00a0 The problem is that it can be unsafe if you don&#8217;t cook it properly.\u00a0 If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking. INGREDIENTS 1 C kosher salt 3\/4 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/poultry-brine\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Breast Brine&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,188],"tags":[],"class_list":["post-2045","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-book-meat-to-eat-other"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2045"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2045\/revisions"}],"predecessor-version":[{"id":12063,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2045\/revisions\/12063"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}