I am a big fan of brining a chicken before roasting, smoking or grilling for enhanced flavor and maximum moistness. I am also a big fan of a really fresh, local farm chicken. The deliciousness is other worldly in my not so humble opinion.
Treat yourself to a locally raised chicken between 4 – 5 pounds
Use a container big enough to totally submerge your chicken. (at least 3 gallons)
1/2 gallon warm water
1/2 gallon cold water
3/4 Cup kosher salt
2/3 cup sugar (any color)
3/4 cup Tamari (or soy sauce)
1/4 cup olive oil
1/2 lemon, sliced
In your container, dissolve salt and sugar in warm water, stirring to dissolve.
Add 1/2 gallon cold water
Add Tamari, Olive oil and lemon slices
Stir
Submerge your chicken in brine for 4 – 24 hours.
if you only have a couple hours to brine your bird, that is perfectly okay. longer is better, but you will be surprised at the extra flavor and moistness with even just a couple hours in the brine.
Now roast or cook as you wish; roast, grill or smoke. or some combination of all three!
Enjoy!
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