Spatchcock,Brined Chicken

nolaman · 09-26-2009, 01:41 PM

My first time doing chickens this way. The weather is in the toilet, again this weekend..Don't want another episode like last week, trying to smoke a butt in the rain! We want to eat TODAY, so I'm gonna roast em in da oven! My question is by preparing the chickens this way does it change the cooking any different than normal roasting? The chickens weighed 4 1/2 lbs. each. At what temp. should the oven be? I'm thinking 350* for 1 hr. , does this seem appropiate and what internal temp.do you think it should be? Where's the best place to check , breast or thigh?
_________________________
Many thanks,
Alan

Markbb · 09-26-2009, 02:07 PM

Everything sounds about right and check in the thigh....I pull my chicken a 165 thigh temp. I think it's moister that way...make sure you read the meat temp and not the bone temp..

Meat Burner · 09-26-2009, 02:10 PM

Yep, what Mark said.

SirPorkaLot · 09-26-2009, 02:21 PM

Quote:

Originally Posted by nolaman

trying to smoke a butt in the rain!

I feel ya!
smoking a butt in the rain as we speak

maxwell7 · 09-26-2009, 03:19 PM

Ok! Spatchcock I know , Ive done several.You're losing me on "brind".What do you do with a brine? Sorry, I'm lost about that.

nolaman · 09-26-2009, 03:38 PM

Quote:

Originally Posted by maxwell7

Ok! Spatchcock I know , Ive done several.You're losing me on "brind".What do you do with a brine? Sorry, I'm lost about that.

Soaked chicken overnight in a seasoned, salt water solution "Brine".

maxwell7 · 09-26-2009, 06:28 PM

Is there a recipe for the brine? Is it designed to " flavor " it , or some other purpose.? I hate being so ignorant , I've just never heard of that. I'm aware of doing that with squirel and maybe rabbit , but not chicken.

nolaman · 09-26-2009, 11:22 PM

Quote:

Originally Posted by maxwell7

Is there a recipe for the brine? Is it designed to " flavor " it , or some other purpose.? I hate being so ignorant , I've just never heard of that. I'm aware of doing that with squirel and maybe rabbit , but not chicken.

You can go to the bottom of this page to the google custom search bar,type in: chicken brine recipe. sfbbqguy posted a site I found helpful http://www.cookshack.com/brining-101#To528293329 I customized a recipe to suit my own needs. My son is visiting with us, is a diabetic so I omitted the sugar, and used a 50/50 mix of apple juice, and water. I cut the gallon recipe in 1/2. A quart in each gallon size ziplock,squeezing the air out was enough to cover the chicken. I marinaded the birds overnight, about 15 hrs. Drained, rinsed throughly,patted dry. placed in a pan, put back in the fridge to dry out the skin, about 4 hrs. Couldn't grill or smoke.Rained all day. Roasted in the oven. The meat was moist, tender, full of flavor. My only objection, I found the skin a little rubbery. Perhaps I need to let it dry longer.I will definetly try this again!!
__________________
Alan

09-26-2009, 01:41 PM	#1
nolaman is one Smokin' Farker Join Date: 08-01-09 Location: Transplanted in Ellijay, Ga.	Spatchcock,Brined Chicken My first time doing chickens this way. The weather is in the toilet, again this weekend..Don't want another episode like last week, trying to smoke a butt in the rain! We want to eat TODAY, so I'm gonna roast em in da oven! My question is by preparing the chickens this way does it change the cooking any different than normal roasting? The chickens weighed 4 1/2 lbs. each. At what temp. should the oven be? I'm thinking 350* for 1 hr. , does this seem appropiate and what internal temp.do you think it should be? Where's the best place to check , breast or thigh? _________________________ Many thanks, Alan

09-26-2009, 02:10 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Yep, what Mark said. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

09-26-2009, 03:19 PM	#5
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0.	spatchcock,brined chicken Ok! Spatchcock I know , Ive done several.You're losing me on "brind".What do you do with a brine? Sorry, I'm lost about that.

09-26-2009, 06:28 PM	#7
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0.	brine chicken Is there a recipe for the brine? Is it designed to " flavor " it , or some other purpose.? I hate being so ignorant , I've just never heard of that. I'm aware of doing that with squirel and maybe rabbit , but not chicken.

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09-26-2009, 02:07 PM	#2
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Everything sounds about right and check in the thigh....I pull my chicken a 165 thigh temp. I think it's moister that way...make sure you read the meat temp and not the bone temp..