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slide 1 of 1, Fire & Flavor Chicken Dry Brine Herbs De Provence,
Fire & Flavor

Fire & Flavor Chicken Dry Brine Herbs De Provence

Chicken Breast & Pieces: Sprinkle 1 tsp of dry brine per 1 pound of meat. Brine uncovered in fridge for 5-8 hours. Drizzle with olive oil and cook as desired. Whole Chicken: Sprinkle 1 tbsp of brine on outside and 1 tsp inside cavity. Brine uncovered in fridge for 5-8 hours.
Ingredients
Salt, Sugar, Black Pepper, Ground Mustard, Rosemary, Thyme, And Other Herbs And Spices.