Originally Posted by Hardluck
Thanks all! 2 people have suggested a brine. Anyone have a good chicken brine they want to share?
The only time I worry about a brine is when I'm doing a whole bird or halves. The great thing about the dark meat is that it's full of fat and natural flavor, so I just get up under the skin with some oil and a little rub so that as the fat in the skin renders the rub get's into the meat.