I use this all the time.
Mix all ingredients until all salt and sugar is disolved. Brine chickens at least 4 hours, but can be up to a day or more. When finished, remove chicken from brine and dry with paper towels. You can season the skin with black pepper, if you like, but do not use any seasoning with salt! Then grill, bake, or smoke the chicken as you normally would.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8020g) | ||
Recipe Makes: 1 | ||
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Calories: 1324 | ||
Calories from Fat: 68 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 384.4mg | 13 % | |
Potassium 2916.2mg | 77 % | |
Total Carbohydrate 337.4g | 99 % | |
Dietary Fiber 58.7g | 235 % | |
Sugars, other 278.7g | ||
Protein 25g | 36 % | |
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: 1324
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