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This much brine will take care of a 3 or possibly 4 lb piece of pork loin, a chicken (or possibly chicken pcs), a 3 or possibly 4 lb beef, lamb or possibly veal roast.
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Leave poultry in brine for at least 24 hours, up to 36 hours.
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Roasts benefit from 3 or possibly more days.
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Heat the water and add in the remaining ingredients.
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Bring to a low simmer, stir a few times and remove from the heat.
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Let cold.
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In a gallon freezer bag, put in the meat and pour brine over it.
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Squeeze out as much air as possible, put in a container and chill.
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I stuffed the cavity of the chicken with fresh herbs and roasted it at 400 for 1 hr.
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Very moist.
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NOTES : I'm sorry it took so long for me to respond to this recipe but it has been a busy week.
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Last week Kristen (WhoMe40) posted this method for brining meats.
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I tried it on a large roasting chicken.
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The chicken had been previously frzn, so I thawed it out for 24 hours, prepared the brine the next day and left the whole thing in the fridge for another 24 hours.
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The next day I removed the chicken from the brine and stuffed the cavity with fresh herbs and roasted it in a 400 oven for 1 hour.
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It was so moist and delicious.
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I would certainly do this again.
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Here is the recipe again for anyone who missed it.
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By the way, I did not cook the brine, I just stirred it well to make sure the salt and sugar were dissolved before pouring it over the chicken.
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