Brine for Roasted Chicken
Yield
servingsPrep
15 minCook
?Ready
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
lemons
cut in half |
|
1 | cup |
kosher salt
|
|
¾ | cup |
brown sugar
|
* |
⅓ | cup |
garlic
crushed |
|
3 | each |
bay leaves
|
* |
¼ | cup |
black peppercorns
whole |
* |
5 | each |
jalapeño pepper
split and seeded |
* |
1 | tablespoon |
basil
dried |
|
1 | tablespoon |
oregano
dried |
|
1 | tablespoon |
thyme
dried |
* |
1 | gallon |
water
cold |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
lemons
cut in half |
|
237 | ml |
kosher salt
|
|
177 | ml |
brown sugar
|
* |
79 | ml |
garlic
crushed |
|
3 | each |
bay leaves
|
* |
59 | ml |
black peppercorns
whole |
* |
5 | each |
jalapeño pepper
split and seeded |
* |
15 | ml |
basil
dried |
|
15 | ml |
oregano
dried |
|
15 | ml |
thyme
dried |
* |
3.8 | 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.