NEW YORK (CBSNewYork) – Here’s a delicious take on some classic comfort food.

Click here for a printable version of the brine recipe (.pdf)

Click here for a printable version of the cornbread recipe (.pdf)

Jesse’s Favorite Brine

by Chef Jesse Jones of Concept Catering

For method: 1 quart of cold water to ¼ cup kosher salt and ¼ cup brown sugar
For Gallon of brine use 1 gallon of water to 1 cup kosher salt and 1 cup brown sugar

  • ½ cup Canola Oil
  • 2 medium carrots sliced
  • 6 celery stalks medium sliced
  • 2 medium onions, medium sliced
  • 1 whole garlic, cut in half roasted for few minutes for favor
  • 2 Granny Smith apples, sldiced medium
  • 1 quart cold water
  • 2 cups Apple Cider
  • 1 Cinnamon stick
  • ½ cup Pickling Spice
  • Pinch of crushed red pepper
  • 20 sprigs of fresh thyme
  • ¼ cup Kosher Salt
  • ¼ cup Brown Sugar

Preparation (20 minutes)

In a large Dutch oven, heat oil, Saute, carrots, celery, onions for 5 minutes, add garlic and apples ,cook for about 5 minutes , add water and Apple cider, let simmer for 5 minutes, do not boil, add Cinnamon stick and pickling spice , crushed red pepper and thyme, simmer for 5 minutes more, remove from heat, stir in Salt and brown sugar, either cool at room temperature, then refrigerate, or cool down with ice cubes, submerge chicken, store overnight. Refrigerate.

Very Important Note: remove chicken from brine ,wash thoroughly. Discard everything, some of the pulp can be added to soak wood for smoking.

Chef Jesse Buttermilk Cornbread

by Chef Jesse Jones of Concept Catering


  • 1 1/3 cup cake flour
  • 2/3  cup yellow corn meal
  • 1/2 cup corn flour
  • Teaspoon baking powder
  • 1/3 cup sugar
  • ½ teaspoon salt
  • 1 1/3 cup butter milk
  • Tablespoons butter, melted
  • 1 large egg, lightly beaten
  • ½  teaspoon vegetable oil
  • Tablespoon honey (optional)
  • As needed nonstick cooking spray


Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Mix the wet ingredients in a different bowl. In the wet bowl, add dry ingredients, then whisk, do not cover, mix, just stir in until mixed. Spray a cast iron pan with nonstick cooking spray. Place batter into the pan and smooth out. Bake for 30 to 40 minutes, check after 25 minutes. When the center is no longer wet, check with a wooden skewer. Let cool, cut and serve.

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