Brine
By jorenstein
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Ingredients
- 1 gallon warm water
- 3/4 c kosher satlt
- 2/3 c sugar
- 3/4 c soy sauce
- 1/4 c oil
Details
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.
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