Try this Chicken Brine recipe, or contribute your own.
Suggest a better descriptionRecipe By : Adapted from Duck Pastrami by Emeril Lagasse - Posted by Kit Anderson In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the chicken in a plastic bag and pour the seasoned brine to cover the completely. Refrigerate overnight, mixing the contents a couple of times. Remove the chicken from the brine and rinse thoroughly with cool water. Pat dry with a towel. Posted to bbq-digest by Bill Ackerman
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 1 | ||
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Calories: 445 | ||
Calories from Fat: 12 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 27956.6mg | 964 % | |
Potassium 341mg | 9 % | |
Total Carbohydrate 113.3g | 33 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 108.1g | ||
Protein 2.5g | 4 % | |
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: 445
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