• Water 8.0 l
  • Sugar 300.0 g
  • Rosemary 40.0 g
  • Black pepper, crushed 60.0 g
  • Coriander seeds crushed 60.0 g
  • Chilli flakes 30.0 g
  • Hellmann's Table Top Ketchup (8x480g) 400.0 g
  • Liquid smoke 120.0 ml
  • Soya sauce 50.0 ml
  1. Method:

    • 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.