By Bonnie Young on September 15, 2008
"I found this technique in and old butchers recipe book. I have been using it ever since as it really really does make meat and poultry much more flavorful. You will be amazed at the difference in the moistness and flavor."
Serving Size: 1 (85 g)
Servings Per Recipe: 4
"works wonders....i have also used the same ingredients as posted, but added a 1/4 cup of honey to brine boneless skinless chicken breasts...brining is a must try if you havent already, you will be shocked at the difference"