BRIN­ING THE BIRD

Irish Daily Mail - YOU - - FOOD MOTHER’S PRIDE -

This is an age-old method for adding both mois­ture and flavour to the meat be­fore roast­ing, which has be­come hugely pop­u­lar again. The salt wa­ter helps to keep the meat ten­der and juicy. You can make a ba­sic salt and wa­ter brine, or you can add aro­mat­ics and flavour­ings such as bay leaves, pep­per­corns, cloves and dried ju­niper berries. I use six per cent sea salt to wa­ter for my brine, mak­ing sure there is enough wa­ter to cover the bird well. So if your bird takes 4 litres (7 pints) wa­ter to com­pletely sub­merge it then you need to use 240g (8½ oz) sea salt. Stir the salt into the wa­ter to dis­solve it, in­clude your cho­sen flavour­ings if us­ing, then add the bird and place in the fridge or some­where cool for 12-18 hours for a chicken (or 24 hours for a turkey). When the time is up, take the bird out of the wa­ter, pat it dry thor­oughly with kitchen pa­per and roast it in the nor­mal way.

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