1. Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook. 2. Proceed with cooking method you desire. 3. Roast, Grill, Rotisserie cooking to internal temperature of 175. 4. Let rest 10-15 minutes before carving. ---------------------------------------------------------------------------
Nutrition
Ingredients
