Chicken Garvin’s Brine
A better way to do chicken
Ingredients
- 4 Lt Water
- 3/4 cup Kosher Salt
- 1/2 cup Garvin's Matured Infused Vinegar
- 1/2 cup Brown Sugar Optional
- 3 Leaves Bay Leaves Optional
- 1 tsp Ground Black Pepper Optional
Instructions
- Combine about 2-4 cups of the water with the salt and sugar (if using) in a large pot and bring to a simmer, stirring until dissolved
- Remove from heat, add Garvin's Infused Garlic Vinegar, and other optional flavorings. Add the remaining cold water to cool the brine completely. The brine must be cold before adding chicken.
- Submerge the chicken in the cooled brine in a container or bag, ensuring it's fully covered. You can add ice blocks (4 cups)
- Refrigerate. Brine chicken pieces for 1-4 hours and whole chickens for 4-8 hours or overnight.
- After brining, rinse the chicken under cold water and pat dry. Cook as desired and discard the used brine
Garlic Vinegar Vinaigrette
This garlic vinaigrette dressing offers a vibrant flair that brightens up any dish. With a base of rich olive oil and zesty vinegar, it provides an invigorating punch of flavor that complements salads, grilled veggies, and proteins alike.
Servings 1
Ingredients
- 1/2 Cup Olive Oil
- 1/4 Cup Garvins Infused Garlic
- 1 tsp Dijon Mustard
- 1 tsp Honey
Instructions
- Add all ingredients to a bowl
- Allow to rest for 20 minutes
Just a wonderful pack of flavour
Full layered taste
Ingredients
- 2/3 Cup Garvin's Infused Vinegar
- 2/3 Cup Water
- 3 tsp Butter
- 2 tsp Worcestershire sauce
- 2/3 cup Extra Virgin Olive oil
- 1 tsp Ground Pepper
- 1 tsp Cummin
Instructions
- Mix all ingredients. Best to place in a container for 2-6 hours before using.
Creamy Tarragon Chicken
This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!
Ingredients
- 2.5 Kg Small boneless, skinless chicken breasts or chicken fillets
- 1 3/4 tsp Kosher salt
- 2 each shallots White onion as an alternative
- 1 cup Garvins's Infused Garlic Vinegar
- 1 cup Creme
- 1 cup Chicken Stock 1 cup of water to 1 chicken stock cube
- 3 tsp French Tarragon Dried
- 1 tsp Dijon Mustard
- 1 tsp Lemon Zest
Instructions
- Pat the chicken dry. Season all over with 1½ teaspoons of the salt
- Heat 1 tablespoon of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook about 3 minutes per side, or until golden brown. Transfer the chicken to a plate.
- Add the oil and shallots/onions to the same skillet and braise, stirring, until tender, about 4 minutes. Add Garvin's Infused Vinegar until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, 2 tablespoons fresh tarragon, mustard, lemon zest, and remaining ¼ teaspoon salt.
- Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over high heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 100 Degrees Celcius, and simmer for 15 minutes
Notes
Tarragon chicken is a classic French recipe that features a creamy white wine sauce that highlights the flavors of fresh tarragon, Dijon mustard, and lemon zest. Since fresh tarragon is an herb favored in French cuisine, we’re more familiar with the dried version here in the U.S. What does tarragon chicken taste like? We’re happy to use fresh tarragon whenever we get the chance because it’s super fragrant and has a beautiful and subtle anise-like taste.
It also has a little black pepper to it, which lends itself to a natural and pleasant warming spiciness (but completely different to the spiciness of a hot pepper). Tarragon is great to add to salad dressings, and if you have excess after making this tarragon chicken recipe you can add it to a batch of Green Goddess Dressing or chopped and sprinkled over a French Omelette.