Maple Cajun Brine for Chicken

Brining is a great way to add flavor, and moisture to poultry or pork with out adding fat. I used this brine on a whole chicken and then cooked it beer can style on a charcoal grill until the bird hits the correct temperature with is 165 degrees F. I pulled the chicken at 155 degrees F to allow for carry over cooking. I used a craft double hop beer for it as well.

The brine recipe is as follows:

1 Quart of Chicken Stock

1/4 C Kosher Salt

1/4 C Maple Syrup

1/2 C Cajun Seasoning

5 Pepper Corns

1 Bay Leaf

Bring the Ingredients to boil

Put the Chicken in the container for brining and cover with Ice

After the solutions is well mixed and devolved let cool for 5 minutes and then pour over the chicken.

Cover and refrigerate at least over night but no more than 3 days

I hope this helps people in their quest for delicious healthier eating