- Jul 14, 2011
- 10
- 10
First of all, I understand the advantages of brining chicken. My recipe is simple, 1 gallon water, 1 cup sea salt, 1 cup brown sugar. I have just recently started brining my chicken, have always injected. Recently cooked a brined chicken in a comp. It was good but still lacked that first place flavor I expected . Placed on rack to let excess brine drip off. Lightly seasoned with a low salt rub. Any suggestions to take this recipe to the next level.
papajim
I'm not perfect.... just like to add my .02 on the internet
papajim
I'm not perfect.... just like to add my .02 on the internet