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Receta Brining Chickens
by Global Cookbook

Brining Chickens
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Ingredientes

  • 3/4 c. Salt
  • 1/2 c. Sugar
  • 1/4 c. Molasses
  • 1 tsp Garlic pwdr
  • 1 tsp Onion pwdr
  • 1 gal Water

Direcciones

  1. All you who do not brine yer chickens, listen up.
  2. I know this whole thing went down a while ago, but....
  3. I started brining the chicken I've been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, it's a big deal!!
  4. I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 c. salt, 1/2 c. sugar, 1/4 c. molasses and 1 tsp each of garlic and onion pwdr per gallon of water.
  5. All six were smoked at about 250F for around 2 1/2 hrs. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary.
  6. The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay.
  7. Overall, DO IT. Any one who doesn't brine their birds is missing out big time. Not which I wasn't a believer before, now I will definitely not even consider doing it otherwise.