post #21 of 21
2/9/12 at 5:36pm
Quote:
Originally Posted by nickie View Post

I now have a 4.4 lb chicken resting in my fridge. If I decide to roast him would anyone recommend brining first?



I would.

 

It will only help sweeten his outlook on life.

 

I brined two wild turkeys for 12 hours, that I killed last year, and who knows how old those two birds were.

 

I put them in a smoker and everyone loved them, this past Chirstmas.

 

I Rode a Phying Phyorg.

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I Rode a Phying Phyorg.

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