I always use this brine when I am smoking chicken, turkey, or any thing with wings. It really does tenderize the meat and take out all of those bad juices. I always reference this recipe in my poultry posts. So, I decided to make my life (and yours) easier and make a separate link.
Here is the recipe:
BOS's Chicken Brine:
1 gallon Water
¾ cup Kosher Salt
¾ cup Brown Sugar
2 Tbsp Granulated Garlic
2 Tbsp Chili Powder
¼ cup Orange Juice
⅛ cup Worcestershire Sauce
I usually brine my legs and thighs for two hours, bone-in breasts for four hours, whole birds get an overnight swim.
I hope this helps. Thanks for stopping by.
Bill
Here is the recipe:
BOS's Chicken Brine:
Ingredients:
I usually brine my legs and thighs for two hours, bone-in breasts for four hours, whole birds get an overnight swim.
I hope this helps. Thanks for stopping by.
Bill
Send me an email with your address and I will send you the two rubs I reviewed.
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