Heavy-Duty, Biodegradable, BPA-Free Brine Bag (Holds up to an 8-lb. Chicken)
Spices Brine Blend
Garlic Lemon Herb Rub
Get Ready to Brine and Dine!
Our best-selling brine blend, gusseted brine bag, and aromatic rub create irresistibly juicy chicken infused with garlicky, citrusy flavor for any night of the week.
Suggested use
Brine - In a medium pot, combine the brine blend* with 2 cups water and bring to a boil for 5 minutes. Remove from heat, add 1/2 gallon cold water, and refrigerate until completely cool. Place whole chicken breast-side down in the brine bag ** and set in a roasting pan for support. Pour cooled brine mix over the bird. Add cold water if needed until the bird is fully submerged and seal the bag tightly. Brine in the refrigerator for 2-4 hours. (For cut pieces or halved chickens, submerge up to 8 lbs. for 2 hours.)
Season - Remove chicken from bag. Rinse thoroughly inside and out and pat dry. Drizzle oil over the bird and sprinkle generously with the Garlic Lemon Herb Rub, evenly distributing the seasoning and covering the outer skin.
Roast - Preheat oven to 350ºF. Place chicken in a roasting pan and cook until the internal temperature of the thigh is 165ºF, about 20-25 minutes per pound for a whole bird. Remove chicken from oven and let rest for 10 minutes, allowing juices to saturate the meat. Carve, serve, and enjoy.
For grilling: Use the indirect heat method, with coals or burners on either side and a drip pan underneath the bird.
*Use the entire pouch of brine blend for chickens over 5 lbs. For any bird or cuts under 5 lbs., use half the brine blend and half the water listed in each step.
*Do not use the brine bag in the oven!
Other ingredients
Garlic Lemon Herb Rub: Dehydrated onion & garlic, spices & herbs, salt, sugar, dehydrated bell pepper, natural flavors, lemon juice powder (corn syrup solids, lemon juice solids, natural flavor), citric acid, yeast extract, and less than 2% soybean oil and silicon dioxide added as processing aids.
Brine Blend: Sea salt sugar, spices (white peppercorns, black peppercorns, green peppercorns, pink peppercorns, sage, rosemary, thyme, bay leaves), orange peel.
