Preserved Lemon Poultry Brine
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.
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.