Brining a chicken

Yield: 1 Servings

Measure Ingredient
1 gallon Water
¾ cup Kosher salt
¾ cup Molasses*
¾ cup Sugar
2 teaspoons Pepper
1 teaspoon Thyme
1 teaspoon Oregano

* I used sulphured, but I also saw there was an unsulphured in the store.

Other than a stronger flavor, is there any other impact? Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says it's a keeper. She says it's better than the beer butt chicken I often do. The recipe I used was posted here before:

Soaked it 24 hours. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hours using lump and oak and hickory chunks.

Posted to bbq-digest by "James A. Moore" <jmoore@...> on Aug 12, 1998, converted by MM_Buster v2.0l.

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