Recipe by Smokai
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INGREDIENTS
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BRINE
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Combine brine ingredients together in a saucepan and bring to a boil.
Allow to cool completely and refrigerate of at least two hours.
Cover chicken pieces completely with chilled brine mixture, you might need to weigh them down with a plate), refrigerate for two hours.
Remove chicken and pat dry with a paper towel.
Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken to surface dry.
Chicken should be well coloured and deliciously tender.