Kikkoman #JuicyBirdProject

Kikkoman Juicy Bird Project

The act of brining is simply salting food, usually a process of letting meat sit in a mixture of salt, spices and water for at least 24 hours. But take your brining to another level by adding the taste of umami to your Thanksgiving meal with Kikkoman Soy Sauce. All-purpose Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color.
Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine.


Kikkoman Recipe Savory Chicken Brine:
Ingredients (Recipe for a 5-6 pound chicken)
1 gallon Cold Water
3/4 cup Kikkoman Soy Sauce
3/4 cup kosher salt
3/4 cup sugar
1 tablespoon dried sage
1 tablespoon dried celery seed
1/2 tablespoon dried thyme

Remove gilets from chicken cavity, rinse chicken inside and out. In a large stock pot or container mix water and the remaining ingredients, stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight. Remove chicken from the brine and rinse well inside and out. Sprinkle with 3 tablespoons of seasoned salt and bake the chicken 400 degrees for 45 minutes.

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In the spirit of full disclosure, smiley360 provided samples of Kikkoman for me to try. No payment was given and as always, all opinions given here are fully my own.