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Nutrition Facts
Serving Size 1 chicken 6073g Recipe makes 1 chicken)
Calories 4980
Calories from Fat 2266		(45%)
Amount Per Serving		%DV
	Total Fat 251.9g	387%
	Saturated Fat 72.0g	359%
	Monounsaturated Fat 105.5g
	Polyunsaturated Fat 54.0g
	Trans Fat 0.0g
Cholesterol 1159mg		386%
Sodium 114453mg		4768%
Potassium 3145mg		89%
Total Carbohydrate 399.9g		133%
	Dietary Fiber 0.0g	0%
	Sugars 399.6g
Protein 272.4g		544%
how is this calculated?

Brining a 3 1/2-4 # Chicken

Recipe #208522 | 3¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Colorado Lauralee
Jan 31, 2007

This is a very nice way to prepare a fowl for baking. It leaves a very moist, delicious result.

1 chicken (change servings and units)

Ingredients

1 gallon cold water
1 cup table salt or 2 cups kosher salt
2 cups sugar
1 (3.5-4 lb) roasting chickens

Directions

1
Combine all ingredients in a large pot (I use a large zip-lock bag).
2
Add the chicken and let soak in the refrigerator for 3 1/2 to 4 hours (or 1 hour per pound).
3
Rinse the chicken or other meat and cook as you usually would. It will be edible, but very salty if this is not done.
4
I have also used this techique for brining pork and beef.

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Featured Reviews for This Recipe

From: kiwidutch

On Apr 22, 2007

I adopted you for PAC Spring 2007. This was totally easy to make. I put everything together in a large pot, popped it into the fridge and rinsed and roasted the chicken before roasting. It was juicy and tasty. Next time I might add an onion and some garlic for a little extra flavour infusion, but on the other hand it’s also nice enough as it is, depending on how I’d want to treat the chicken with herbs etc. Please see my rating system: 4 stars for a great recipe that’s quick and easy and gives a tasty bird. Thanks!

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