Pork or Poultry Brine

A perfect brine recipe for large amounts of meat such as pork butt or shoulder, several racks of pork ribs, chicken, or turkey.

Step: 1

Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.

Step: 2

Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.

Step: 3

Strain brine into a separate food-safe container.

Per Serving: 55 calories; protein 0.5g; carbohydrates 14.5g; fat 0.1g; sodium 6853.8mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .