1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
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|Serving Size: 1 Serving (586g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 15 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6756.2mg||233 %|
|Potassium 1221.1mg||32 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 9g|
|Protein 6.3g||9 %|
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Calories per serving: 75
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