8 boneless skinless chicken breasts (about 6 ozs. each) trimmed of excess fat, tenderloins removed
l/2 cup kosher salt or l/4 cup table salt
l/2 cup sugar
Pound chicken breasts to even l/2″ thickness. In gallon sized zipper lock plastic bag dissolve salt and sugar in l quart cold water. Add chicken and seal bat pressing out air – refrigerate 30 mins. Remove from brine dry thoroughly with paper towels and sprinkle with pepper.
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