Brining Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | gl | Water |
| 1 | c | Kosher salt |
| 1 | c | White sugar |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Pure maple syrup or molasses |
| 2 | T | Black pepper |
| 1 | T | Mustard seeds |
| 1/2 | c | Soy sauce |
| 1/4 | c | Chopped garlic, from the |
| jar or 2 Tablespoons | ||
| granulated garlic | ||
| 1 | T | Tarragon |
| 1 | T | Oregeno |
| 3 | s. is about right on time…few hours either way w, s. is about right on time…few hours either way wont hurt a |
INSTRUCTIONS
Looks like no brining experts rising to the occasion on this one..so I try to help you out. 2. Split the chickens down the middle and rinse. thing. 4. Make sure the brine is "cold" before you place the birds in it or they will absorb too much salt. 5. Make sure you use glass..ceramics..plastic or stainless steel for brining cause its highly reactive. 6. I usually make this up in half gallon batches which fits nicely into empty half gallon bottles of Ezra Brooks (Wife drinks the stuff..I'm a teetoaler myself:) I then get the bottles of brine cold in the icebox. Put 2 chicken halves in each bag and dump a half gallon of cold brine on top of each. Then stick the whole mess into an ice chest with ice. Massaganate about once an hour or so..(nothing critical..just give them a shake now and then) while you help empty more bottles for future brining episodes. Posted to bbq-digest by PhantomBBQ@aol.com on Sep 24, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Luck has nothing to do with it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 21712.6mg
Potassium: 889.5mg
Carbohydrates: 37.8g
Fiber: 6.4g
Sugar: 3.6g
Protein: 13.3g