| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
|
Lemons, cut in half |
| 1 |
c |
Kosher salt |
| 3/4 |
c |
Brown sugar |
| 1/3 |
c |
Garlic, crushed |
| 3 |
|
Bay leaves |
| 1/4 |
c |
Whole black peppercorns |
| 5 |
|
Jalapenos, split and seeded |
| 1 |
tb |
Dried basil |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Dried thyme |
| 1 |
ga |
Cold water |
INSTRUCTIONS
Place all ingredients together in container big enough to hold whole
chicken and mix well. Rinse whole roasting chicken, be sure to remove
giblets and any loose parts from cavity. Submerge in brine for 18 to
24 hours, refrigerated. Roast according to usual method.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Sep
06, 98
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