Chicken brine from The Chicken Soup Manifesto: Recipes from Around the World (page 238) by Jenn Louis

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Notes about this recipe

  • nutrica6 on April 04, 2024

    This is a great basic brine recipe for any kind of poultry. I left one whole chicken cut into pieces in the brine for about 24 hours and it was flavorful and tender when I cooked it. I took it out and left it in the fridge for a few hours before cooking because I didn't want to over-brine it, and that worked out fine.

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