1 1-gallon ziploc bag per chicken
1 Gallon water
1 cup kosher salt
1/2 cup sugar
few springs fresh thyme
5 cloves garlic
1 bay leaf
Makes enough brine for 3 3-4 lb chickens.
Put all ingredients in a pot and heat until salt and sugar are dissolved. Cool. Ladle 3-4 cups of brine into each ziploc bag, add chicken, close bag, and refrigerate 8 hours or overnight. Roast as you would a regular chicken.
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