A Simple Brine for Meat and Fish

This is our universal brine. We use it for almost everything at the restaurant: chicken legs, pork chops, whole quail, fish, and much more. You can make a larger batch than called for here and store it in the fridge for a few months. Since you always want your brine to be cold when you’re submerging meats and fish, it’s helpful to have some on hand, chilled and ready to use, so you don’t find yourself having to boil and cool a batch when you need it in a pinch.

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