Brining A Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | gl | Water |
| 3/4 | c | Kosher salt |
| 3/4 | c | Molasses* |
| 3/4 | c | Sugar |
| 2 | t | Pepper |
| 1 | t | Thyme |
| 1 | t | Oregano |
INSTRUCTIONS
I used sulphured, but I also saw there was an unsulphured in the store. Other than a stronger flavor, is there any other impact? Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says it's a keeper. She says it's better than the beer butt chicken I often do. The recipe I used was posted here before: Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks. Posted to bbq-digest by "James A. Moore" <jmoore@smtpgate.read.tasc.com> on Aug 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1332
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13207.7mg
Potassium: 3827.3mg
Carbohydrates: 343.5g
Fiber: 2.2g
Sugar: 338.7g
Protein: <1g