Garlic and Herb Brine
Author: Roger Williamson
Recipe type: Brine
- 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
- 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.
- 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/
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