I´m a big fan of dry-brining chicken, 1,5% of salt and non-salt rub, dry-brine for at least 24 hours delivers every time.
I have read how it´s suggested to wrap the chicken in plastic foil when dry-brining, removing it after 24 hours or so and let it sit in the fridge to dry out the skin. Does the wrap really make a difference? Anybody experimented with just leaving the chicken unwrapped sit in the fridge?
I´m planning on doing a spatchcock chicken this Saturday, not sure the wrap is going to work because it´s going to be impossible to wrap it tightly.
I have read how it´s suggested to wrap the chicken in plastic foil when dry-brining, removing it after 24 hours or so and let it sit in the fridge to dry out the skin. Does the wrap really make a difference? Anybody experimented with just leaving the chicken unwrapped sit in the fridge?
I´m planning on doing a spatchcock chicken this Saturday, not sure the wrap is going to work because it´s going to be impossible to wrap it tightly.