This recipe makes enough for 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops.
Martha Stewart Living, June 2009
- 6 cups water
- 1/2 cup coarse salt
- 1/2 cup honey
- 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops
- Bring water, salt, and honey to a simmer in a medium-size saucepan over medium-low heat, stirring until salt dissolves. Let cool completely.
- Place chicken or pork in a bowl, and pour cooled brine over top. Refrigerate, covered, for 2 to 3 hours. Remove meat from brine, rinse under cold water, and pat dry with a paper towel. Season with pepper before grilling.
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