| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
ga |
Water |
| 1 |
c |
Kosher salt |
| 1 |
c |
White sugar |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Pure maple syrup or molasses |
| 2 |
tb |
Black pepper |
| 1 |
tb |
Mustard seeds |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Chopped garlic; (from the jar) or 2 Tablespoons granulated garlic |
| 1 |
tb |
Tarragon |
| 1 |
tb |
Oregeno |
INSTRUCTIONS
PRIZE WINNING BRINE
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.
3. 12 hrs. is about right on time...few hours either way wont hurt a
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.
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