Citrus Brine for Chicken and Beef

If you've never put your chicken or beef in a brine prior to cooking, you're in for a real treat.  I have used this recipee for whole chickens that I bake or grill on the BBQ as well as boneless chicken breasts.  I also use this brine everytime I made Beef Spare Ribs.

2 oranges - sliced                                                            1 T. Dried Thyme

1 lemon - sliced                                                              1 T. Gound Pepper

1 lime - sliced                                                                  2 or 3 whole Bay Leaves

4 or 5 cloves of fresh garlic                                              1 C. Kosher salt
    (I chop it into a couple big peices)

*Use a large stock pot and add all ingredients.  Pour in 1 1/2 gallon of cold water and stir.  On medium heat bring brine to a boil then allow to cool to room temperature.

*Stir brine and add your meat, skin side down.  Allow meat to soak for 24 to 48 hours in fridge.

*Remove meat and season.  Grill or bake.

This makes the most delicious whole baked chicken.  If you're worried about your meat being too salty you can rinse and pat dry before you season.  I don't rinse my meat, it's absolutely delicious!