| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Salt; (non iodized) |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Molasses |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Garlic powder |
| 1 |
ga |
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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