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Unread 10-14-2011, 08:14 AM   #1
zwylde1
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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?

Thanx!
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Unread 10-14-2011, 09:24 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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Unread 10-14-2011, 10:10 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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Unread 10-14-2011, 11:07 AM   #4
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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.


Good luck!
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Unread 10-14-2011, 02:02 PM   #5
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Quote:
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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