Wednesday, November 5, 2014

Ancho Honey Citrus Brine

The use of the Ancho Chile from Mexico enhances the sweet, citrusy, gentle spicy blend
making it an excellent brine for turkey, chicken, fish, pork, seafood, or beef.


1/2 gallon of cold water
2 cup sea salt
1/2 tablespoon ground white pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried ground Ancho Chile
1/2 cup white sugar
1/4 cup lime juice
1/4 tablespoon grated lemon peel
1 cup minced green onions
1 cup honey
1 cup, white wine vinegar
2 (32 oz.) Pacific Organic Chicken Broth


In a large pot combine vinegar, broth, sea salt, herbs, citrus and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.
Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

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