ChuckO
TVWBB 1-Star Olympian
So I'm going to hang-roast a couple chickens this weekend (most likely Saturday) I brined one (seems to be quite popular here) so my two part question is:
How long should I leave it in the Brine? (OK, two part question) can it be in the Brine too long?
When I take it out of the Brine, do I rinse it, and if I do, do I let it dry after rinsing?
My brine is:
3/4 cup salt
1 cup sugar
1 TBL pepper
1 TBL cayenne
TIA/HMDW
How long should I leave it in the Brine? (OK, two part question) can it be in the Brine too long?
When I take it out of the Brine, do I rinse it, and if I do, do I let it dry after rinsing?
My brine is:
3/4 cup salt
1 cup sugar
1 TBL pepper
1 TBL cayenne
TIA/HMDW