Ingredients
-
2
-
1
-
1/4
-
1
-
1
-
2
-
4
-
-
-
-
-
-
-
-
Directions
Jamaican Jerk Brine for Chicken, Pork ….,Kosher salt, which is preferred due to it’s lack of impurities if using table salt use 1/2 the amount.,used the brine for a roasting chicken. I only used half the salt the recipe called for, just because I was using a smaller chicken, 1kg. used my Recipe #354208 were the recipe called for jerk seasoning. I marinated it for 12 hours, butterflied the chicken and cooked it at 350 for 1 hour. it turned out yummy. What was left was used for chicken salad sandwiches and those were especially yummy 😉
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Steps
|
1
Done
|
Dissolve Salt and Sugar in Hot Water Add Remaining Ingredients and 2 Cups of Ice Cubes to Cool It. Place a 4 Pound Cleaned and Dried Chicken in a Freezer Zip Lock Bag Pour Brine Over Chicken and Top With Water to Cover. Close Bag Trying to Remove as Much Air as Possible. Brine in Refrigerator Overnight 8-12 Hours. If not Ready to Cook Remove from Brine Rinse Well and Place Back in the Refrigerator Till Ready to Cook. |
|
2
Done
|
Proceed With Cooking Method You Desire. |
|
3
Done
|
Roast, Grill, Rotisserie Cooking to Internal Temperature of 175. |
|
4
Done
|
Let Rest 10-15 Minutes Before Carving. |
