Brine for roasted chicken

Yield: 4 Servings

Measure Ingredient
3 \N Lemons, cut in half
1 cup Kosher salt
¾ cup Brown sugar
⅓ cup Garlic, crushed
3 \N Bay leaves
¼ cup Whole black peppercorns
5 \N Jalapenos, split and seeded
1 tablespoon Dried basil
1 tablespoon Dried oregano
1 tablespoon Dried thyme
1 gallon Cold water

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

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