Smoked maple-brined poultry from The Art of Charcuterie (page 143) by John Kowalski and The Culinary Institute of America

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine overnight. Can substitute apple wood or maple wood for cherry wood; and whole chicken, Cornish hens, or whole pheasant for whole duck.

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