Schwartz Family Chicken Brine

Recipe from Sarah Schwartz of Valley View Poultry, as given to Pete Woltz. Pete and Cindy say this brine really does make the most flavorful, moist, and delicious chicken.

1 c brown sugar

scant 1/2 c salt

1 T. liquid smoke

1 gallon water

Combine b.sugar and salt. Make the first part of the water hot (helps to dissolve sugar and salt) add remaining water and liquid smoke. Stir.  Place frozen chicken in bowl and soak at room temp for 24-48 hrs. Unthawed chicken should soak for 24 hrs. Cook chicken however you usually cook it.  Whole chicken can be used as well as parts of chicken.