Recipe - Richards Brine For Chicken

Three fourths cup Salt; (non iodized)
One half cup Sugar
One fourth cup Molasses
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 ga Water

This is enough for two chickens. You can add more spices or leave them out
all together. I brine chickens for 12 to 16 hours in the refrigerator. The
chickens should be rinsed with cold water before cooking. I suppose you
could use a rub too. I don't (my wife is to busy for that).

Posted to bbqdigest by "Richard Schwaninger" schwani@ricochet.net on May
02, 98