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Suggest a better description* I used sulphured, but I also saw there was an unsulphured in the store. Other than a stronger flavor, is there any other impact? Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says its a keeper. She says its better than the beer butt chicken I often do. The recipe I used was posted here before: Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks. Posted to bbq-digest by "James A. Moore"
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1749 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 41859.8mg | 1443 % | |
Potassium 54.5mg | 1 % | |
Total Carbohydrate 451.8g | 133 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 450.9g | ||
Protein 0.3g | 0 % | |
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: 1749
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