Smokey BBQ Brine
Chefs have been brining meat for centuries due to good reason; it helps preserve the meat, keeps it from drying out during cooking and seasons it through out. Check out the recipe below and see how you can add extra flavour to your basic brine recipe.
- Bring the water to a boil in a large pot stir in the Knorr Chicken Stock Cubes till dissolved.
- Add the spices, rosemary and the soy sauce to the brine and simmer for 2 min, then remove from the heat and whisk in the Hellmann's Table Top Ketchup and liquid smoke.
- Let the mixture cool completely in the fridge then add your chicken and keep submerges in the fridge, use a heavy plate if needed. After 12 – 24 hours remove the chicken and pat dry before cooking.