Preserved Lemon Poultry Brine

Name: Preserved Lemon Poultry Brine
Prep time: 10 min
Ingredients: 8 cups cold water; ½ cup preserved lemon brine liquid; ½ cup sugar; 1 tablespoon black peppercorns; 3 bay leaves; 3 cloves of garlic; 2 sprigs of fresh thyme; 1 teaspoon chile flakes; 1 whole chicken or 3–4 pounds of chicken pieces

By Neil Duncanson

Preserved Lemon Poultry Brine

Neil Duncanson

In addition to his recipe for preserved lemons, Chef Neil has also provided a method to use the leftover brine to make a delectable roasted chicken, so no part of your citrus goes to waste.

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Prep Time 10

Brining Time: 3-24 hours 0

Course Condiment

Servings 2 quarts

Ingredients

8 cups cold water
½ cup preserved lemon brine liquid
½ cup sugar
1 tablespoon black peppercorns
3 bay leaves
3 cloves of garlic
2 sprigs of fresh thyme
1 teaspoon chile flakes
1 whole chicken or 3–4 pounds of chicken pieces

Instructions

Fill a large pot with the water. Add the preserved lemon brine, sugar and aromatics. Bring to a boil, stir to dissolve the sugar,and then turn off the heat. Cool the brine entirely.
When the brine is cold, add the chicken, making sure it is fully immersed in the brine. (You may need to weigh it down.)
Refrigerate at least 3 hours, up to 24 hours. After, discard the brine and let the chicken rest on a wire rack uncovered for a few hours to let the skin dry out before cooking.

Keyword lemon, poultry

Neil Duncanson

Neil Duncanson is a chef and instructor at The Pantry in Ballard. When not teaching classes or cooking, Neil can be found stomping around in the woods with his dog Roux.