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Preparing a flavorful dinner for one has never been easier. Or multiply the recipe for a week’s worth of savory meals. Pair with poultry or chops, and store in the refrigerator for up to three days.

KEEP SCREEN ON

Yield: Makes 1 serving

Ingredients
INGREDIENTS
-8 ounces chicken

BRINE
-1/4 cup water

-1/4 cup ice

-2 teaspoons kosher salt

-1/4 medium yellow onion

-1 garlic clove

-1 tablespoon whole black peppercorns

-1 tablespoon coriander seeds

-1 tablespoon yellow mustard seeds

-3-inch rosemary sprig

-5-inch thyme sprig

-1 bay leaf

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Preparation Method

  1. Combine all the brine ingredients, except ice, into a saucepan. 
  2. Bring to a simmer over medium heat. Once the brine is hot, remove from heat and let sit for 15 minutes. 
  3. Add the ice and move the brine into the refrigerator until it is fully cooled. 
  4. Place the chicken into a vacuum bag and add the cooled brine (do not strain out the herbs and spices, as they will continue to add flavor while the meat is brining). 
  5. Seal the bag on vacuum level 2. 
  6. Check the bag for leaks and then place the chicken in the refrigerator for 48-72 hours. 
  7. When ready, cut the bag open and dispose of the brine. 
  8. Rinse the chicken and pat dry. The chicken is now ready to be seasoned with salt and pepper, rubbed with oil, and pan seared or grilled. Bread and fry it for succulent fried chicken.