BRINED PRIME RIB ROAST RECIPE RECIPES

Steps:

• For brine:.
• Combine 1 quart water and all remaining ingredients in medium saucepan.
• Bring to boil, stirring until sugar and salt dissolve.
• Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
• Add remaining 5 quarts cold water; stir to blend.
• Let stand until brine is cool to touch, about 1 hour.
• For pork:.
• Place pork on work surface.
• Trim off all but 1/4-inch layer of fat from roast.
• Turn roast over so that rib bones point up.
• Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
• Tie meat back onto bones with kitchen string at 2-inch intervals.
• Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
• Cover and refrigerate 5 days.
• Remove pork from brine; discard brine.
• Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
• Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F
• Place pork on rack in large roasting pan.
• Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
• Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
• Remove from oven.
• Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast.
• Cut meat into slices and serve.

Steps:

• The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
• Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
• Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
• Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
• Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
• Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
• After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
• Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.