Spatchcocked chicken ***NOT BRINED***

[smoke ninja]

That looks wonderful, Moist and a nice skin it appears
Question if I may , if you coat a chook with enough seasoning isn't that a dry Brine?
I,m curious and wonder about such things

Yes its a dry brine. I have done it.

As for brining, i dont do it often. I have to go out of my way to find unenhanced birds and view rhem as prebrined.

Kenji Lopez wrote a piece on brining.

http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

If i remember his conclusion was brining added moisture but not so much flavor....maybe i should reread the article though

 

[Fwismoker]

That looks wonderful, Moist and a nice skin it appears
Question if I may , if you coat a chook with enough seasoning isn't that a dry Brine?
I,m curious and wonder about such things

Yes and No, the rub needs to be kosher salt and sit on the meat for a minimum of 2-4 hours...I just seasoned and cooked so it wasn't dry brined. I should dry brine more often though.

 

[Decoy205]

Great looking birdie. Perfect!

 

[Fwismoker]

Thanks everyone.

Hey Titch this is another good article on dry brining.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html

 

[Ron_L]

His looks great, but I can tell you that the only non-bite through chicken skin I've had in quite a while was with brined birds.

That's why you should let the bird dry in the fridge for a while. It gives the skin a chance to dry out and give the brine time to equalize and distribute throughout the meat.