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Name: Brining Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ga Water; 1 c Sugar; 1/2 c Cider vinegar; 1/2 c Soy sauce; 1/4 c Chopped garlic; (from the; 1 tb Oregeno; 1/2 c Pure maple syrup or molasses; 2 tb Black pepper; 1 c Kosher salt; 1 tb Mustard seeds; 1 tb Tarragon

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INGREDIENTS

1 ga Water
1 c Sugar
1/2 c Cider vinegar
1/2 c Soy sauce
1/4 c Chopped garlic; (from the
1 tb Oregeno
1/2 c Pure maple syrup or molasses
2 tb Black pepper
1 c Kosher salt
1 tb Mustard seeds
1 tb Tarragon

INSTRUCTIONS

Looks like no brining experts rising to the occasion on this one..so I try to help you out. 2. Split the chickens down the middle and rinse. 3. 12 hrs. is about right on time...few hours either way wont hurt a thing. 4. Make sure the brine is "cold" before you place the birds in it or they will absorb too much salt. 5. Make sure you use glass..ceramics..plastic or stainless steel for brining cause its highly reactive. 6. I usually make this up in half gallon batches which fits nicely into empty half gallon bottles of Ezra Brooks (Wife drinks the stuff..Im a teetoaler myself:) I then get the bottles of brine cold in the icebox. Put 2 chicken halves in each bag and dump a half gallon of cold brine on top of each. Then stick the whole mess into an ice chest with ice. Massaganate about once an hour or so..(nothing critical..just give them a shake now and then) while you help empty more bottles for future brining episodes. Posted to bbq-digest by PhantomBBQ@aol.com on Sep 24, 1999, converted by MM_Buster v2.0l.

NOTES

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Brining Chicken

1 ga Water
1 c Sugar
1/2 c Cider vinegar
1/2 c Soy sauce
1/4 c Chopped garlic; (from the
1 tb Oregeno
1/2 c Pure maple syrup or molasses
2 tb Black pepper
1 c Kosher salt
1 tb Mustard seeds
1 tb Tarragon

Looks like no brining experts rising to the occasion on this one..so  I try to help you out.    2. Split the chickens down the middle and rinse.    3. 12 hrs. is about right on time...few hours either way wont hurt a  thing.    4. Make sure the brine is "cold" before you place the birds in it or  they will absorb too much salt.    5. Make sure you use glass..ceramics..plastic or stainless steel for  brining cause its highly reactive.    6. I usually make this up in half gallon batches which fits nicely  into empty half gallon bottles of Ezra Brooks (Wife drinks the  stuff..Im a teetoaler myself:) I then get the bottles of brine cold  in the icebox. Put 2 chicken halves in each bag and dump a half  gallon of cold brine on top of each. Then stick the whole mess into  an ice chest with ice. Massaganate about once an hour or so..(nothing  critical..just give them a shake now and then) while you help empty  more bottles for future brining episodes.    Posted to bbq-digest by PhantomBBQ@aol.com on Sep 24, 1999, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (845g)
Recipe Makes: 1 servings

Calories: 2428
Calories from Fat: 24 (1%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 57831.9mg		1994 %
Potassium 435mg		11 %
Total Carbohydrate 615.5g		181 %
	Dietary Fiber 6g	24 %
	Sugars, other 609.5g
Protein 7.5g		11 %
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.

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Calories per serving: 2428

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