Well, it was a late Friday evening shopping, and this is what I got for Sunday's cook:
These are three tiny Perutnina Chicken with a total weight of 8.09 lbs. They are already in the brine, which I made with Sal Marina Natural + White Sugar + Black Peppercorns + Honey.
I have put them into the brine whole as they came. Should I have spatchcocked them before, should I do it after brining or after drying in the fridge, or does that not matter at all?
When would be the best point in time to inject?
How much of the wings and legs would I want to foil at the beginning of the cook, and for how long?