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Ingredientes
- 1 gal Water
- 1 c. Kosher salt
- 1 c. White sugar
- 1/2 c. Cider vinegar
- 1/2 c. Pure maple syrup or possibly molasses
- 2 Tbsp. Black pepper
- 1 Tbsp. Mustard seeds
- 1/2 c. Soy sauce
- 1/4 c. Minced garlic, (from the jar) or possibly 2 Tbsp. granulated garlic
- 1 Tbsp. Tarragon
- 1 Tbsp. Oregeno
Direcciones
- Looks like no brining experts rising to the occasion on this one..so I try to help you out.
- 2. Split the chickens down the middle and rinse.
- 3. 12 hours. is about right on time...few hrs either way wont hurt a thing.
- 4. Make sure the brine is "cool" before you place the birds in it or possibly they will absorb too much salt.
- 5. Make sure you use glass..ceramics..plastic or possibly stainless steel for brining cause its highly reactive.
- 6. I usually make this up in half gallon batches that fits nicely into empty half gallon bottles of Ezra Brooks (Wife drinks the stuff..I'm a teetoaler myself:) I then get the bottles of brine cool in the icebox. Put 2 chicken halves in each bag and dump a half gallon of cool brine on top of each. Then stick the whole mess into an ice chest with ice. Massaganate about once an hour or possibly so..(nothing critical..just give them a shake now and then) while you help empty more bottles for future brining episodes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4744g | |
| Calories 1421 | |
| Calories from Fat 36 | 3% |
| Total Fat 4.29g | 5% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120545mg | 5023% |
| Potassium 1130mg | 32% |
| Total Carbs 341.68g | 91% |
| Dietary Fiber 6.8g | 23% |
| Sugars 299.43g | 200% |
| Protein 14.49g | 23% |
