Place 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 by "John Weber"
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 13988.8mg||482 %|
|Potassium 592.1mg||16 %|
|Total Carbohydrate 108.2g||32 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 98.7g|
|Protein 4.3g||6 %|
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Calories per serving: 418
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