Garlic and Herb Brine
Author: 
Recipe type: Brine
 
Ingredients
  • 4 litres of cold water
  • 2 cups of kosher salt – do not use table salt
  • ½ cup of suger
  • 1 crushed and chopped head of garlic
  • 1 squeeze of lemon
  • 2 tbsp rosemary
  • 2 tbsp tyme
  • 2 tbsp black pepper
Instructions
  1. One good test to know if you have enough salt in the brine is that a raw egg will float when it reaches the right amount.
  2. Once you have the brine put together, add the whole chickens, cover and refrigerate. Leave in the brine for 4-6 hours, no longer than 8.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/garlic-and-herb-brined-rotisserie-chicken-on-the-grill/