Brine for roasted chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Lemons, cut in half | |
| 1 | cup | Kosher salt |
| ¾ | cup | Brown sugar |
| ⅓ | cup | Garlic, crushed |
| 3 | Bay leaves | |
| ¼ | cup | Whole black peppercorns |
| 5 | Jalapenos, split and seeded | |
| 1 | tablespoon | Dried basil |
| 1 | tablespoon | Dried oregano |
| 1 | tablespoon | Dried thyme |
| 1 | gallon | Cold water |
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.
Posted to MM-Recipes Digest V4 #166 by BobbieB1@... on Jun 28, 1997