Mix 2 tablespoons of the spice blend into the softened butter until well incorporated (reserve the remaining spice blend for another use). Have a Dutch oven at hand that's just large enough to hold the chicken and cabbage.Ĭombine the black pepper, white pepper and crushed red pepper flakes, the mace, ground cinnamon, nutmeg, allspice and ginger in a spice container seal and shake until well blended. Discard the brine rinse and pat the chicken dry with paper towels. Add the water and let cool completely.įor the chicken: Submerge the bird in the brine. Transfer to a container large enough to hold all the brine and the chicken. For the marinade: Heat the broth in the microwave or on the stove top just enough so the salt and sorghum molasses dissolve when you stir them in.
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