HONEY SOY MARINATED FLANK STEAK
APPLE CHICKEN BRINE (courtesy of allrecipes.com)
1 gallon vegetable broth, or to taste½ gallon apple juice1 cup kosher salt1 teaspoon freshly ground black pepper or more to taste1 teaspoon herbs de Provence or more to taste
Stir vegetable broth, apple juice, kosher salt, black pepper and herbs de Provence together in a pot, bring to a boil, stirring until salt is completely dissolves. Cool completely, transfer to a container or resalable bag and refrigerate until chilled.
Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. smoke chicken as usual with seasoned (10 months after cut) oak & pecan wood.RECIPE FROM:Hirch's Meat MarketPlano, TX 750237-10-19
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