|¾ cup||Salt; (non iodized)|
|1 tablespoon||Onion powder|
|1 tablespoon||Garlic powder|
This is enough for two chickens. You can add more spices or leave them out all together. I brine chickens for 12 to 16 hours in the refrigerator. The chickens should be rinsed with cold water before cooking. I suppose you could use a rub too. I don't (my wife is to busy for that).
Posted to bbq-digest by "Richard Schwaninger" <schwani@...> on May 02, 98
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