Richard’s Brine For Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3/4 | c | Salt, non iodized |
| 1/2 | c | Sugar |
| 1/4 | c | Molasses |
| 1 | T | Onion powder |
| 1 | T | Garlic powder |
| 1 | gl | Water |
INSTRUCTIONS
This is enough for two chickens. You can add more spices or leave them out all together. I brine chickens for 12 to 16 hours in the refrigerator. The chickens should be rinsed with cold water before cooking. I suppose you could use a rub too. I don't (my wife is to busy for that). Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on May 02, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 156.8mg
Potassium: 1457mg
Carbohydrates: 175.5g
Fiber: 1.9g
Sugar: 147.2g
Protein: 2.3g