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Tuesday, January 8, 2013

Review: Kikkoman Soy Sauce Brine Chicken-YUMMY



  • I was given a wonderful opportunity to BRINE a chicken with Kikkoman Soy Sauce thanks to Smiley360! I'm very late on this review due to having surgery and just not cooking for a month.  I twisted my hubby's arm to do this for me so I can get to review up.  I'm so happy I did!  I've never BRINE anything in my life and let me tell you what a life changing cooking experience- YUMMY!!!  I plan to do this for Thanksgiving this year for sure.  Now it does take some work but it's well worth it.  I apologize for the lack of pictures (hubby forgot)!   
  • RECIPE:
  • 1 gal warm water
  • 34 cup kosher salt
  • 23 cup sugar
  • 34 cup soy sauce
  • 14 cup olive oil
PLUS the WHOLE CHICKEN!

  • Directions
Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.

To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
We did overnight!  After taking it out- rinse off. Sprinkle seasoned salt over it and bake at 400° for 45 minutes.  ENJOY!
This chicken was so moist and tender!  Best meal I had in a long time.  We served with red beans and rice. Thanks to Kikkoman Soy Sauce and Smiley 360 for this opportunity. 
To get recipes, products and information please visit the Kikkoman website. You wont be disappointed!
You can also follow Kikkoman on Facebook for even more recipes, photos and coupons.  Go BRINE you a bird!

Disclosure: I received a free sample of Kikkoman Soy Sauce from Smiley360 to conduct this review. I received no monetary compensation and all thoughts on this product are my own
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