Try this Brine for Roasted Chicken recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients together in container big enough to hold whole chicken and mix well. Rinse whole roasting chicken, be sure to remove giblets and any loose parts from cavity. Submerge in brine for 18 to 24 hours, refrigerated. Roast according to usual method. Posted to MM-Recipes Digest V4 #166 by BobbieB1@aol.com on Jun 28, 1997
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 375 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 13985.5mg | 482 % | |
Potassium 400.7mg | 11 % | |
Total Carbohydrate 96.3g | 28 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 89.9g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 375
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