Cooking with kombucha recipe

[Guest guest]

I like to brine my chicken before baking. Today, I had some very vinagery

kombucha, so I used it as the liquid in my brine. My chicken is delicious!

I used about 1/2 cup of non-iodized salt, same amount of sugar, and a quart of

very tart kombucha. I soaked the chicken in this mixture for 4 hours. Then I

rinsed the chicken, patted it dry, and applied this to the chicken: olive oil,

beau monde seasoning, pepper, paprika, cream of celery soup, and vermouth. I

baked the chicken at 375 degrees for a little over an hour.

Yum! The kombucha added a sort of spiciness to the flavor of the chicken. Plus,

the skin was very crispy.