Food recipes
Brining Chickens Recipe
Brining Chickens Recipe Ingredients: salt, table sugars, granulated molasses spices, garlic powder onions, raw water, bottled, generic Directions: All you who do not brine yer chickens, listen up. I know this whole th...
Brining Chickens Recipe
Ingredients:
salt, table
sugars, granulated
molasses
spices, garlic powder
onions, raw
water, bottled, generic
Directions:
All you who do not brine yer chickens, listen up.
I know this whole thing went down a while ago, but....
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!
!
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.
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.
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.
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.
Ingredients:
salt, table
sugars, granulated
molasses
spices, garlic powder
onions, raw
water, bottled, generic
Directions:
All you who do not brine yer chickens, listen up.
I know this whole thing went down a while ago, but....
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!
!
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.
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.
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.
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.