This is a savory and flavorful chicken or poultry brining mixture. If you have never tried brining, you should give it a go. There is nothing like it to make your birds tender, juicy, and delicious!
Mix salt and sugar with a pint or two of the water, and heat and stir till the salt and sugar have dissolved.
Mix remaining water with remaining ingredients in either two gallon zip lock bag, or large stock pot.
Wash whole chicken, remove giblets, and submerge into brine mix. Keep bird and brine in the refrigerator until ready to cook.
Let the chicken soak in the brine solution for 4-8 hours and smoke or roast as desired. The meat will absorb more of the flavor the longer it soaks, so try it and determine your preferred time and level of saltiness.
Rinse chicken after brining to remove excess brine solution.
Enjoy, and let me know how you like it!
I prefer to smoke the chicken after brining, and also give it a good dry rub while cooking. I smoke it about 225-250 (on my grill), and test the meat with a thermometer to determine doneness. A whole chicken usually takes about 3 hours or so.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6327g) | ||
Recipe Makes: Servings | ||
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Calories: 4980 | ||
Calories from Fat: 3132 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 348g | 464 % | |
Saturated Fat 90.7g | 454 % | |
Monounsaturated Fat 152.2g | ||
Polyunsanturated Fat 78.1g | ||
Cholesterol 1512mg | 465 % | |
Sodium 55204.5mg | 1904 % | |
Potassium 5136.7mg | 135 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 30g | ||
Protein 407.6g | 582 % | |
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: 4980
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