The Weblog

This page contains news, event information, and other items added by Ian and Adam, the resident farmers at Old 99. We send out a message every week, but most are set with a delete date about two weeks later. I archive some of the posts if they have content other than weekly availability of produce and meat.

You can send me questions too, which if they are of a general nature, I can post to this Old99 blog.



 
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BBQ Chicken Brine


All our chicken is raised on pasture which means a healthier happier bird and that in turn creates high quality meat. We offer a selection of whole, half and quarter chickens making them a perfect size for small meals or family gatherings.

Here is one of Nick’s favourite brines for poultry. Sweet, salty and savoury this is sure to be a hit next time you fire up your BBQ for a family feast.

4 L warm water
1/2 cup sea salt
2/3 cup maple syrup
3/4 cup tamari soy sauce
1/4 cup apple cider vinegar
6 cloves fresh garlic, sliced
1 orange, squeeze juice into brine
2 tsp fresh thyme
2 tsp black peppercorns
4 bay leaves
1 medium onion, sliced

Put all ingredients into a large glass or plastic bowl or pail (no metal) and mix until salt is dissolved. Submerge your chicken and allow to brine for at least 8 hours 12 hours is best. Grill or smoke as usual. The recipe can be cut in half when using smaller portions of chicken.