Brining A Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 gallon: Water,
3/4 cup: Kosher salt,
3/4 cup: Molasses*,
3/4 cup: Sugar,
2 tsp: Pepper,
1 tsp: Thyme,
1 tsp: Oregano,
Directions:
* 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 its a keeper. She
says its 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" on
Aug 12, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 its a keeper. She
says its 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"
Aug 12, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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