Allright you cook Rice. Around 350 grams.Yes please mate, that’ll be fantastic.
I’ve been brining two free range chickens for dinner tonight, will have them with roast potatoes and carrots with gravy.
I’ve brined them in the standard salt and (brown) sugar along with black pepper, cayenne pepper, lemon zest, bay leaves and roughly chopped parsley, stems and all.
@gumbo2176 what would your chicken brine consist of?
I’ll be stuffing the chickens with butter between the breast meat and skin and oiling them before putting a rub of some description on them before smoking them in my off-set smoker using Manuka on charcoal for the smoke.
I’ll be back to edit this post with pictures and the rub I end up using (again @gumbo2176 sone thoughts on a rub for chicken?)