| Recipe: | O'reilly's Smoked and Brined Chicken |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 2 Whole chickens ; (3 1/2 lb. each)
3/4 cup(s) Salt; (I use kosher salt)
2/3 cup(s) sugar
3/4 cup(s) soy sauce
1 tsp Each dried tarragon ; thyme, and black pepper
1/4 cup(s) olive oil
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| Directions: | Wash birds inside and out. Put water in a large non-aluminum container (I
bought a new 5-gallon bucket from Home Depot for this), add salt and sugar
and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge
birds and weigh them down with a heavy plate so they stay submerged.
Refrigerate overnight.
Remove birds from brine and wash inside and out. Pat dry. (They say you canreserve the brine for future use, but I have never tried this -- I just
throw it out!)
Smoke birds according to the type of smoker you will be using. You can add
additional seasoning to the birds before smoking them, just don't add any
more salt. Baste birds with the olive oil during latter stages of smoking
to give them a golden brown color!
Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by
MM_Buster v2.0l.
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