Brine

By jorenstein

Ingredients

• 1 gallon warm water
• 3/4 c kosher satlt
• 2/3 c sugar
• 3/4 c soy sauce
• 1/4 c oil

Preparation

Step 1

Mix all together and allow to come to room temperature. Place meat in the brine, cover and refrigerate two hours for skinless breasts, 4 hours for bone in pieces and 4 hours to overnight for whole chickens.

Drain and pat the chicken dry before cooking. One gallon of brine is enouigh for 6 pounds of meat.