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Brining is a way of packing flavour and moisture into a chicken or any lean meats before it is cooked. The brine allows the meat to absorb flavours, seasoning and additional moisture.

Great for any BBQ, Flame Grill or Smoker.

What you need:

1 Fresh Chicken
1/3 cup RWM Signature Brine per litre of water

What to do:

Take fresh Chicken (or meat of choice) and wash under cold water, then pat dry with paper towel.

Using a large pot or container add 2/3 cup Signature Brine and 2 Litres of cold water and mix well. Place chicken into brine mix and top up with water till chicken is covered.

Place in fridge and allow chicken to brine for 3 – 6 hours depending on the size of the bird.

Chicken will have absorbed the brine flavours and extra water and be ready to BBQ, Roast, Smoke or break down for your signature dish with extra favour, seasoning and moisture.

Perfect for lean meats – chicken, pork and seafoods.