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Brine for Roasted Chicken

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Submitted by schimsey

great for turkey also. I use it every time I roast turkey.

YIELD

servings

PREP

15 min

COOK

?

READY

24 hrs

Ingredients

3 3
EACH EACH LEMONS
cut in half
1 237
CUP ML KOSHER SALT
¾ 177
CUP ML BROWN SUGAR *
79
CUP ML GARLIC
crushed
3 3
EACH EACH BAY LEAVES *
¼ 59
CUP ML BLACK PEPPERCORNS
whole *
5 5
EACH EACH JALAPEÑO PEPPER
split and seeded *
1 15
TABLESPOON ML BASIL
dried
1 15
TABLESPOON ML OREGANO
dried
1 15
TABLESPOON ML THYME
dried *
1 3.8
GALLON L WATER
cold *

Directions

Place all ingredients together in container big enough to hold whole chicken and mix well.

Rinse whole roasting chicken, be sure to remove giblets and any loose parts from cavity.

Submerge in brine for 18 to 24 hours, refrigerated.

Roast according to usual method.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 37 8% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28297mg 1179%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 63%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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