Not Too Salty Chicken Brine - cooking recipe
Ingredients
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1 roasting chicken
4 cups water
1/4 cup kosher salt (bigger crystals)
1/8 cup sugar
1 tablespoon paprika (hungarian, smoked, it doesn't matter)
1 tablespoon fresh cracked black pepper
1 bay leaf
1/2 tablespoon dried thyme
3 minced garlic cloves or 1 tablespoon garlic powder
1 lemon, quartered
Preparation
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Rinse and dry the chicken.
Mix all ingredients except lemon.
Squeeze the lemon juice into the brine.
Place two lemon quarters into the cavity of the bird.
Place everything into a food safe storage bag. Remove all air and shut the bag.
Make sure some brine is inside the bird's cavity.
Place in the refrigerator at least 4 hours up to 24 hours.
Cook chicken as instructed in the recipe you are following.
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