Fennel, Chile, and Maple Dry Brine

Name: Fennel, Chile, and Maple Dry Brine
Yield: 4 servings
Ingredients: 1 6 whole star anise pods; 1 2 tablespoons fennel seeds; 1 1/2 cup kosher salt; 1 1/4 cup maple sugar or 3 tablespoonss brown sugar; 1 1 tablespoon fresh thyme leaves; 1 2 teaspoons crushed red pepper flakes

From the kitchen of Carly

Sweet maple and warm fennel spice collide in this aromatic dry brine. Toast whole star anise and seeds first to unlock their licorice notes, then pulse with salt, thyme, and red pepper for a complex crust that transforms poultry and pork into something extraordinary.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 whole star anise pods
12 tablespoons fennel seeds
11/2 cup kosher salt
11/4 cup maple sugar or 3 tablespoonss brown sugar
11 tablespoon fresh thyme leaves
12 teaspoons crushed red pepper flakes

Instructions

Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.