Saturday morning, after proper fueling with coffee, I made the brine for the chickens I planned to roast. The birds would need to brine for 8-12 hours before roasting, so I would refrigerate the brine overnight, then add the chickens to it Sunday morning before I went to work. I forgot to buy olives, so I left them out. I don’t like olives anyway. Yeah, I know, blasphemy. Whatever. You can have my pickles too. Ick.
|brine for the chickens|