Brine For Roasted Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New import | 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 | T | Dried basil |
| 1 | T | Dried oregano |
| 1 | T | Dried thyme |
| 1 | gl | Cold water |
INSTRUCTIONS
1997 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 V4 #166 by BobbieB1@aol.com on Jun 28,
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4723.7mg
Potassium: 232.3mg
Carbohydrates: 51.6g
Fiber: 4.1g
Sugar: 41.9g
Protein: 1.8g