Great for any BBQ, slow cooker, flame grill, smoker or grill roasts.
Brining is a way of packing flavour and moisture into a chicken before it is cooked. Allows the meat to absorb as much liquid as possible and reduced the need for seasoning while cooking.
HOW TO BRINE A CHICKEN
1 Fresh Chicken
1/4 cup Hugo (You can swap this out for any of the Harvey’s Kitchen Spices)
1/4 cup kosher salt
1 stick cinnamon
10 cardoon pods
1 tbsp black pepper corns
* If you want a new flavour, swap out the Hugo Spice mix and use 1/2 cup Harvey’s Salt mix instead of the Kosher Salt.
Take fresh Chicken and wash under cold water, then pat dry with paper towel
Using a large pot or container add all dry ingredients and 3 cups of cold water and mix well.
Place chicken into brine mix and top up with water till chicken is covered.
Place covered pot in fridge and allow chicken to brine for 3 – 6 hours
Chicken will have absorbed the brine flavours and water and be ready to BBQ, roast or break down for your signature dish with extra favour and moisture.