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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.
  

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company