Try this Richards Brine for Chicken recipe, or contribute your own.
Suggest a better descriptionThis 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 dont (my wife is to busy for that). Posted to bbq-digest by "Richard Schwaninger"
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 1 | ||
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Calories: 1874 | ||
Calories from Fat: 65 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.8mg | 4 % | |
Potassium 3468.6mg | 91 % | |
Total Carbohydrate 480.4g | 141 % | |
Dietary Fiber 58.3g | 233 % | |
Sugars, other 422.1g | ||
Protein 25.4g | 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: 1874
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