I brined a bunch of chicken breasts yesterday afternoon and they came out wonderfully. In addition to the salt and sugar, I added garlic powder and lemon pepper to the water. I grilled mixed bell peppers in foil pouches to have as a side.
Today, I'm using the leftover chicken and bell peppers as ingredients in a 'semi-reciped' chicken soup. The dill we planted weeks ago has started to really take off, so I found a recipe for a nice
mushroom dill soup that I'm blending with a more or less standard chicken soup. My goal is to elevate the chicken soup without bringing down the mushroom dill soup.
Everything's in the crock pot now. I'll let you know how it turns out in a couple hours.
