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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-14-2011, 09:14 AM   #1
Full Fledged Farker
Join Date: 12-17-10
Location: Cape Cod, MA
Default Spatch and brine bird???

After seeing all the really nice yardbirds done up spatchcooked I am going to give it a try this weekend. For the most part it seems you all just season it up and grill away. My question is can you also brine the chicken? And if I were to brine it how long should I do it for?

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Old 10-14-2011, 10:24 AM   #2
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Since the brined turkey turned out so well, I now brine my chickens either whole or pieces.

A 5-6 hours soak gets it done for me.
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Old 10-14-2011, 11:10 AM   #3
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I've been doing 1/4 cup kosher salt, 1/4 cup sugar to a gallon of water. If you're using some kind of rub throw a little of that in as well. I usually brine for 4-6 hours. I also like to pull the chix out of the brine, pat dry and set on a rack over a pan in the fridge uncovered for an hour or so. I've been having great luck with this.
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Old 10-14-2011, 12:07 PM   #4
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Location: Mooresville, IN

No matter HOW you cook it, you can always brine, yes.

Brine a whole chicken for 5-8 hours. I usually just do a simple brine of about 1 gallon of water, 1 cup salt, 1/2 cup sugar, a palmful of whole peppercorns and maybe a little thyme or citrus if you have it. Either spatchcock the chicken and then brine, or the other way around.

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Old 10-14-2011, 03:02 PM   #5
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I also like to pull the chix out of the brine, pat dry and set on a rack over a pan in the fridge uncovered for an hour or so. I've been having great luck with this.
I've read many success stories drying out the skin in a frost free fridge for a few hours before cooking. It wicks all the moisture out of the skin so it'll crisp up better during cooking.
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