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Name: Brining Chickens
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Garlic powder; 1 ts Onion powder; 1 ga Water; 3/4 c Salt; 1/2 c Sugar; 1/4 c Molasses

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INGREDIENTS

1 ts Garlic powder
1 ts Onion powder
1 ga Water
3/4 c Salt
1/2 c Sugar
1/4 c Molasses

Servings

INSTRUCTIONS

All you who dont brine yer chickens, listen up. I know this whole thing went down a while ago, but.... I started brining the chicken Ive been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, its a big deal!! I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion powder per gallon of water. All six were smoked at about 250F for around 2 1/2 hours. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary. The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay. Overall, DO IT. Any one who doesnt brine their birds is missing out big time. Not that I wasnt a believer before, now I will definitely not even consider doing it otherwise. Posted to bbq-digest by "Richard Schwaninger" on Apr 25, 98

NOTES

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Brining Chickens

1 ts Garlic powder
1 ts Onion powder
1 ga Water
3/4 c Salt
1/2 c Sugar
1/4 c Molasses

All you who dont brine yer chickens, listen up.    I know this whole thing went down a while ago, but....    I started brining the chicken Ive been doing since the consensus on the  porch was to do it. Now finally today I did six chickens at the same time  and decided to try to see what difference it really makes. Well, its a big  deal!!    I did two with a salt, pepper and paprika rub and the other four were  brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1  tsp each of garlic and onion powder per gallon of water.    All six were smoked at about 250F for around 2 1/2 hours. I used almond  wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper  and rosemary.    The result: no comparison. While the non-brined was ok, the brined birds  had a lot more smoke flavor and were also much more moist. The skin on the  brined chickens did not crisp while the non-brined skins did. This is a  minor price to pay.    Overall, DO IT. Any one who doesnt brine their birds is missing out big  time. Not that I wasnt a believer before, now I will definitely not even  consider doing it otherwise.    Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on Apr  25, 98

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Nutrition

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Serving Size: 1 Serving (563g)
Recipe Makes: 1 Servings

Calories: 1847
Calories from Fat: 64 (3%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 112mg		4 %
Potassium 3384.3mg		89 %
Total Carbohydrate 474.4g		140 %
	Dietary Fiber 57.6g	230 %
	Sugars, other 416.8g
Protein 24.2g		35 %
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: 1847

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