** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. All you who don\'t brine yer chickens, listen up.
2. I know this whole thing went down a while ago, but.
3. ... I started brining the chicken I\'ve been doing since the consensus on the porch was to do it.
4. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes.
5. 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 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion powder per gallon of water.
6. All six were smoked at about 250F for around 2 1/2 hours.
7. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary.
8. 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.
9. The skin on the brined chickens did not crisp while the non-brined skins did.
10. This is a minor price to pay. Overall, DO IT.
11. Any one who doesn\'t brine their birds is missing out big time.
12. Not that I wasn\'t a believer before, now I will definitely not even consider doing it otherwise.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Natural Sweeteners, Onion allergies.
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