Try this Oreillys Smoked and Brined Chicken recipe, or contribute your own.
Suggest a better descriptionWash birds inside and out. Put water in a large non-aluminum container (I bought a new 5-gallon bucket from Home Depot for this), add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds and weigh them down with a heavy plate so they stay submerged. Refrigerate overnight. Remove birds from brine and wash inside and out. Pat dry. (They say you can reserve the brine for future use, but I have never tried this -- I just throw it out!) Smoke birds according to the type of smoker you will be using. You can add additional seasoning to the birds before smoking them, just dont add any more salt. Baste birds with the olive oil during latter stages of smoking to give them a golden brown color! Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1707 | ||
Calories from Fat: 122 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3016.7mg | 104 % | |
Potassium 122.7mg | 3 % | |
Total Carbohydrate 404.9g | 119 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 404.5g | ||
Protein 5.7g | 8 % | |
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: 1707
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