I originally made this apple juice brine for chicken to pair with a gifted bottle of apple wine. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan, sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.
Ingredients
- gallon vegetable broth: 1 piece (to taste)
- gallon apple juice: 0.5 piece
- kosher salt: 1 cup
- black pepper: 1 tsp (to taste, freshly ground)
- herbes de Provence: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.
