Brown Sugar Chicken Brine
"I decided to experiment with my normal go-to brine and added molasses and garlic. In place of regular sugar I used light brown sugar (what can I say, I like molasses). The family loved this. I think this is going to be my new go-to. This is enough brine for 8 pounds of whole chicken or bone-in chicken pieces and up to 10 pounds of skinless, boneless chicken breasts."
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Ingredients1 h servings 58 cals
Original recipe yields 16 servings (1 gallon)
- Mix salt, brown sugar, garlic, and cayenne pepper together in a large bowl. Pour in water; stir until dissolved. Mix in molasses and soy sauce. Let stand until brine comes to room temperature, about 50 minutes.
- Cook's Note:
- To use, place chicken in brine, cover, and refrigerate for 4 hours (or overnight for whole chickens). Drain and pat chicken dry before cooking.
Per Serving: 58 calories; 0 g fat; 14.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 4507 mg sodium. Full nutrition
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