<p>Chef Eric, from Peaches restaurant in Norwalk, shares the secret to great-tasting poultry.</p>
News 12 Staff
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Dec 11, 2017, 3:55 PM
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Updated 2,334 days ago
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Chef Eric, from Peaches restaurant in Norwalk, shares the secret to great-tasting poultry.
Ingredients:
- 4 cups salt - 4 cups sugar - 1/4 cup black pepper corns - 10 cloves of garlic - 1 bunch of fresh thyme - 5 bay leaves - 4 gallons water - ice for chilling
Procedure:
Combine all ingredients into a pot, bring to a boil, chill brine with ice (about one bag of ice). When brine is cooled down, drop in poultry of choice.