Today is my first try on whole chicken, and I'm a little nervous right now due to my epic fail
on my first try on poultry.
So I have three small Perutnina chicken each with about 2.7 lbs. They already have been brined for ~ 24 hours in Sal Marina Natural + white sugar + black peppercorns + honey, and were in the fridge for drying up the skin over night:
They are supposed to be served for dinner in about 9 hours. I intend to spatchcock them and put them on my WSM with some apple wood at 350-400°F.
I intend to inject and slather with the following mixture instead of simply applying a rub:
- 2 tbs table salt
- 1 tbs brown sugar
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup melted butter
Before I proceed I'd like to clarify the following:
- Are only the breast and thighs injected?
- How would I get the mixture under the skin?
- Do I slather the chicken before I put them on, or during the cook?
- Do I need to turn the spatchcocked chicken when put on the grate with skin-side facing upwards?
- Do I need to foil the legs and wings in the first part of the cook, for how long, or does this not make any sense?
- What's the estimated cooking time for a 2.7 lbs bird @ 350°F?
- I most likely will have to let them rest before serving, do I need to foil them for resting, or can I just put them in an oven at 200°F, and is resting chicken in an oven at 200°F a good idea?
Any other last minute advice is very much appreciated.