No Whining Brined ChickenUser Submitted Recipe
1 1/2 lb Free Range Chicken - your favorite cut,
2 c Pure Cane Sugar
1 c Cranberry Balsamic Vinegar
2 c Soy Sauce
1 Fresh Garlic Clove
1 Fresh Onion
4 tsp Sea Salt
1/4 cup Multicolored Peppercorns
We have used 1 1/2 lb of all cuts of chicken from wings to whole and it's all GREAT! Rinse parts well in cool water, set aside. I put the stock pot into an empty sink and add 1/3 pot of water. Next is 2 c sugar,1 c vinegar, 2 c soy sauce, 1 whole garlic clove peeled separated and each one halved, 1 whole white onion cut any way you like, 4 tsp sea salt and 1/4 cup whole peppercorns. Stir with large whisk until all dry ingredients are dissolved. Add chicken and if some is sticking up out of the water, just add more tap water to cover. Brine 1 - 2 days. Remove from brine and dispose of brine. Do not use again. You can bbq, oven roast or any way you prefer. On bbq low, indirect is best. In oven at 300 is best, as sugar will burn. The color and flavor and smell are more amazing than you will expect! PLEASE try our recipe - and then pass it on! Be sure to make it for your favorite Veteran!
Servings4 - 6
no nutrition information available
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