5 Kilogram
Ingredients
Basic Brine
| 8 | L | Water |
| 30 | pc | Knorr Chicken Stock Cubes |
| 300 | g | Sugar |
Flavour
| 80 | g | Thyme |
| 50 | g | Black pepper, cracked |
| 60 | g | Garlic, crushed |
| 10 | g | Bay leaves |
| 800 | g | Lemon, cut in half |
Chefs can truly be creative when it comes to creating stuffing’s. In this recipe you will find popular Arabic ingredients like pomegranates, aubergine, tahini and freekeh. An ideal recipe for Ramadan or the carving station. Full recipe here!
Preparation
Chicken Deboning
- Bring the water to a boil in a large pot stir in the Knorr Chicken Stock Cubes till dissolved.
- Squeeze out the lemon juice, add it with the skins and the rest of the ingredients to the brine and simmer for 2 min, then remove from the heat.
- Let the mixture cool completely in the fridge then add your chicken and keep submerges in the fridge, use a heavy plate if needed. After 12 – 24 hours remove the chicken and pat dry before cooking.