Bourbon Brine for Fowl

Ingredients

2 Gallons Water
1 Cup Kosher salt
1 Cup Brown sugar
2 Cups Bourbon
4 Each Bay leaf
2 Each Garlic heads, cut in 1/2
2 Each Spanish onions, julienne
2 Sprigs Fresh rosemary, bruised
10 Sprigs Fresh thyme, bruised
½ Bunch Fresh parsley, bruised and torn
4 Each Limes, cut in ½, juiced into the water, then added to water

Method

• Put water in a 5 gallon bucket. Dissolve salt and sugar in the water.
  • Add the remaining ingredients to the water.
  • Place meat in the water so that it is totally submerged. Add more water if necessary.
  • Place bucket in a cooler.  
  • Leave the meat in the brine for at least 6 and up to 12 hours.
  • Remove meat from the brine. Rinse off all the brine. Pat dry with paper towels.
  • Cook and enjoy!

   

  From the kitchen of Jamie Samford
  Corporate Chef of Winn Meat Company