so I was elected to bring the chix for the salads next week for work..
so at some point tomorrow these two yard birds are going on..
first one is
Franks red hot buffalo brined chix ~ thank you for the wonderful idea..
1/2 A BIG BOTTLE OF FRANKS RED HOT
½ CUP SALT
3 CUPS WATER
BRING TO BOIL
2 TBLS CILANTRO
1 TBL CUMIN
1 TBL CHILI POWDER
1 PKG OF HIDDEN VALLEY RANCH DRESSING
the second chix is for the lighter palate....
CITRUS SAGE DILL BRINE
½ CUP SALT
3 CUPS WATER
1 BULB GARLIC
HAND FULL FRESH SAGE
3 TBL DRIED DILL
BOIL A FEW MINUTES TILL GALIC IS SMASHABLE
TAKE OUT SMASH PUT BACK IN ADD SLICED ¼ “ THICK
1 LEMON
3 LIMES
1 ORANGE
TURN OFF BOIL AND COOL
so at some point tomorrow these two yard birds are going on..
first one is
Franks red hot buffalo brined chix ~ thank you for the wonderful idea..
1/2 A BIG BOTTLE OF FRANKS RED HOT
½ CUP SALT
3 CUPS WATER
BRING TO BOIL
2 TBLS CILANTRO
1 TBL CUMIN
1 TBL CHILI POWDER
1 PKG OF HIDDEN VALLEY RANCH DRESSING
the second chix is for the lighter palate....
CITRUS SAGE DILL BRINE
½ CUP SALT
3 CUPS WATER
1 BULB GARLIC
HAND FULL FRESH SAGE
3 TBL DRIED DILL
BOIL A FEW MINUTES TILL GALIC IS SMASHABLE
TAKE OUT SMASH PUT BACK IN ADD SLICED ¼ “ THICK
1 LEMON
3 LIMES
1 ORANGE
TURN OFF BOIL AND COOL