Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.

Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.

What is Spatchcocking?

Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).

If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.

Ever grilled a whole chicken? If so, then spatchcocking is your best friend.

Recommended Tools For Spatchcocking

First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.

I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.

Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.

I'm really selling this, aren't I?

How to Spatchcock a Chicken

1. Remove the packaging and organ pouch from a whole chicken. I like to save the organ pouch to throw into my bone broth pot. If you’re not into organ meats, feel free to discard it. Lay the chicken breast-side down on a cutting board.
2. Using a pair of very sturdy, sharp kitchen shears or a sharp knife, begin cutting slightly to the right of the backbone. Cut all the way up to the neck. If you’re cutting too close to the backbone it’ll be more difficult.
3. Repeat on the other side of the backbone, cutting all the way up to the neck. Remove the backbone and discard it or save it for broth-making later!
4. Open up the carcass and trim any excess fatty pieces, if you prefer.
5. Flip the chicken over and using the palm of your hand on the breast bone, press firmly until you hear the cracking sound of the bone splitting. (Gross, I know. This flattens out the chicken which is the whole point of this method.)
6. At this point your chicken is ready for prep! You can wrap it and tuck it away in the fridge for a couple of days or throw a marinade/spice rub on it or toss it on your smoker.

Here's a helpful video that shows you how quick and (relatively) easy it is!

How Long to Cook a Spatchcock Chicken

You can cook a spatchcocked chicken in all the ways you can cook a regular whole chicken. Here are some cook times for you. Times will vary a bit depending on the weight of your chicken, so be sure to use a meat thermometer and bring it up to 160F.

Oven: 400-425F for 40-55 min

Grill: Indirect heat for 30-35 min, and then direct heat for about 5 minutes at the end to crisp it up.

Smoker: I prefer to do it on a lower temp, like 225F for 2.5-3 hours. If you increase the temp it’l shorten the cook time.

Why Spatchcock a Chicken?

1. More even cooking. Since the heat doesn’t have to penetrate through such a thick mass it doesn’t overcook the thinner parts while waiting for the thicker parts to roast.
2. Crispier skin. Because there’s more surface area for the skin to crisp up you get a really nice crispy brown coating over the entire inside AND outside of the chicken.
3. Faster cooking. Again, because the mass is smaller, it decreases cooking time as well. Faster roasted chicken is always a good thing.

How to Spatchcock a Turkey

The exact same way. Think of turkeys as really big roaster chickens.

See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.

Spatchcocking Tips

Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)

Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.

If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!

What are common Spatchcocking mistakes?

Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:

1. Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
2. Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
3. Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.

Serving Spatchcocked Chicken

I love serving this chicken with these sides:

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Sweet Potato Fries

Wild Rice Salad with Cucumber and Pesto

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

Spatchcocking FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spatchcocked Chicken

Yield: 1 chicken

Prep Time: 5 minutes

Total Time: 5 minutes

Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.

Print

Ingredients

• 1 whole chicken or turkey, organ sack removed
• A pair of super sharp kitchen shears or a sharp, sturdy knife

Instructions

1. Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
2. Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
3. Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
4. Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
5. Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.

Notes

1. Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
2. For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
3. For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken

The post How to Spatchcock a Chicken appeared first on Perry's Plate.

First, if you’re new to smoking meat or recently bought a Traeger or a CampChef grill you might be intimidated by the smoker itself. I’ll show you the settings and give you the tricks to getting this bird to turn out well.

Second, let’s not overcomplicate this chicken with fancy rubs or marinades. The smoke will do the majority of the work for you! You’ll see how easy I have made this recipe, and you’ll feel like a superstar for nailing a smoked chicken.

TIP: The best way to get a lot of flavor into the chicken is to let it sit with the seasonings for several hours before you cook it. I've found this to be more important than the actual seasonings you use. This works for roasted chickens and also for turkeys. It's similar to dry-brining.

Smoked Whole Chicken Ingredients

• Whole chicken
• Kosher salt or coarse sea salt
• Coarsely ground black pepper

What kind of pellets are good for smoked whole chicken?

I like to use applewood.

If you want a stronger smoky flavor, try using hickory or a blend. I like CampChef's pellets the best and use their Competition blend quite often.

How to Smoke a Whole Chicken

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220°F (105°C) and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220°F, covered. Then turn the temperature up to 350°F (180°C) and continue to cook the chicken until the thermometer read out says 160-165°F (70°C). This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

How Long to Smoke a Whole Chicken

The way I do it takes roughly 2 hours. So not terribly long. And not as big of a commitment as smoking a brisket.

I start off by smoking it for an hour at a lower temperature (lower temperatures have more smoke output). And then finished it off at a higher temp.

You could tinker with the smoking times, too, if you wanted to let it smoke longer at that lower temp.

See how evenly this smoked whole chicken has browned? I'm blown away at how gorgeous they come out of our smoker. Much better than our mediocre oven for sure.

If you have any other questions about smoking a chicken, leave a comment below and I'd be happy to help!

Can I use this recipe to smoke a turkey?

YES! Absolutely.

I'd allow for a longer time for the turkey to sit in the fridge to dry out -- probably 24-48 hours.

The smoking times would be longer as well and would vary depending on the size of your turkey. Plan for 30-40 minutes per pound at 220F.

SMOKING TIME & TEMPERATURE

Because whole chicken vary in size and weight (anywhere from 3-5 pounds!) it’s always good to cook by temperature instead of strictly by time. That being said, these cooking times and temps should give you a place to start from, but add/subtract time if needed as you keep an eye on your thermometer.

All temps and times should aim for about 160F internal temperature allowing time for rest afterward so the residual heat can finish off the cooking a few degrees and your bird won’t dry out.

Low heat (225F): 3-5 hours

Medium heat (250-275F): 2-3 hours

High heat (325-375F): 1-1.5 hours

Tips for Smoking a Whole Chicken

Make sure to let the chicken sit with the seasonings for at least 8 hours before cooking it for maximum flavor and crispy skin, as this process acts like a dry brine.

How to serve a Whole Smoked Chicken

I love serving this chicken with these sides:

• Cabbage Slaw With Cucumber Yogurt Dressing
• Sweet Potato Fries
• Wild Rice Salad with Cucumber and Pesto
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes or Cauliflower Puree
• Southwestern Coleslaw

Storing a Smoked Whole Chicken

I highly recommend eating the whole chicken if you can since it’s best fresh out of the smoker. If you have leftovers you’d like to store, just put it in an airtight container and store them in the refrigerator for up to 5 days.

More Whole Chicken Recipes on Perry's Plate

If you'd rather stick to oven roasting, check out my tutorial on How to Roast a Chicken the Easy Way.

Have some leftover chicken? Make The Best Instant Pot Chicken Soup! Smoked chicken is super tasty in chicken soup.

Once you've cleaned those bones, don't throw them out! Here's my favorite way to make homemade chicken bone broth: Instant Pot Chicken Bone Broth.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Whole Chicken Recipe FAQs

More From Perry's Plate

Smoked Whole Chicken Recipe

Yield: Serves 6

Prep Time: 18 hours

Cook Time: 2 hours

Total Time: 20 hours

Smoked Whole Chickens are SO tasty. Smoking them in a pellet grill/smoker has been a game changer for us. Loads of flavor and always juicy and falling off the bones!

It may seem like this recipe takes forever, but most of that time is non-active. The overnight rest in the fridge before you smoke it helps the chicken to absorb all of the seasoning and allows the skin to dry out so it's nice and crispy when you cook it. It's worth planning ahead!

Print

Ingredients

• 1 3-5 pound whole chicken
• 1 Tablespoon Kosher salt or coarse sea salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220 degrees F and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220, covered. Then turn the temperature up to 350 degrees and continue to cook the chicken until the thermometer read out says 160-165 degrees F. This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

This post contains affiliate links. Any purchase made by using these links won't cost you any extra and helps keeps my content free.

The post Smoked Whole Chicken appeared first on Perry's Plate.

Roasting it at a high temp in a melt-your-face hot skillet and allowing it to rest just right gives you that gorgeous, crispy skin and tender, flavorful meat that will make your taste buds do a happy dance. It might seem counterintuitive for a roast chicken to have this much flavor because there are no special rubs, no brining, no smoking, but trust me. It slaps.

You will love this Zuni Cafe Chicken!

As a self-proclaimed chicken-roasting pro, I’m telling you: this method is the gold standard. So if you're looking for a roast chicken that not only looks impressive but also packs serious flavor and versatility, you’ve found your new go-to. Don’t say I didn’t warn you—it’s about to be your best friend in the kitchen

So what makes this roasted chicken recipe special? The technique, I think. The whole cooking process takes place in an oven-safe skillet. A little on the stove, but mostly in the oven. Plus it's fast... like an hour tops.

And the skin gets nice and crispy. I'm so not a chicken skin eater, but I almost ate it this time.

It's also adapted from the Zuni Cafe Cookbook. The Zuni Cafe is a famous, fancy-pants restaurant in San Francisco. I really wanted to go while we were living in the Bay Area, but alas... living on student loans & GI bill doesn't really leave room for $100 dinner dates.

Our little family gets by just eating half of a roasted chicken and the rest is saved for another night. (That won't last long, though. It seems our little ones are pretty carnivorous.)

I wrote a big ol' post all about how to roast a chicken! Click over to see my How To Roast a Chicken (the Easy Way!) tutorial!

Ingredients for Zuni Chicken Recipe

• Whole chicken - They’re usually 4-5 pounds.
• Kosher salt - The type of salt is important here. You’ll want a coarse salt for better flavored and seasoned chicken. Table salt doesn’t quite cut it here.
• Black pepper

How to Make Zuni Roast Chicken

1. Pat the chicken dry with paper towels.
2. Season the outside of the chicken liberally with salt and pepper.
3. Preheat the oven to 475°F.
4. Choose a 10-inch oven proof skillet (like cast iron, if you have it). Preheat the pan over medium heat on the stove.
5. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place the chicken in the pan in the center of the oven and roast for 30 minutes.
6. Turn the bird over with a pair of sturdy tongs. Roast for another 10 to 20 minutes, depending on size.
7. Flip the chicken back over, breast-side up, to recrisp the breast skin, another 5 to 10 minutes. Or until the chicken has reached an internal temperature of about 160F.
8. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate.
9. Allow to rest for at least 10-15 minutes, even if you have no other preparations to do. Cut the chicken into pieces, spread on the warm platter and serve.

How to Serve this Zuni Chicken Recipe

I love serving roast chickens with a salad, a pan of roasted vegetables, or some kind of grain side. Or a combination of them. Here are some things that would really delicious with this chicken!

Salad with Raspberry Vinaigrette + Lemon Herb Rice

Instant Pot Mashed Potatoes + Roasted Broccoli

Pesto Rice Salad

Sweet Kale Salad

SaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Zuni Cafe Roasted Chicken

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This method of roasting a chicken makes the best, crispy skin! I also love using my cast iron pan because it transfers from the stove to the oven so easily.

Print

Ingredients

• 1 chicken, 2¾- to 3½ pounds
• 1 Tablespoon Kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Place the chicken on a clean pan to use as a work surface. Remove and discard the bag of organs (unless you keep it for broth or another use.) Pat the chicken dry with paper towels.
2. Season the outside of the chicken liberally with salt and pepper. If you aren't cooking the chicken right away, cover loosely and store it in the fridge for up to 3 days.
3. About 45 minutes to 1 hour before serving, preheat the oven to 475°F.
4. Choose a 10-inch oven proof skillet (like cast iron, if you have it). Preheat the pan over medium heat on the stove.
5. Wipe the chicken dry and set it breast side up in the pan. (No you don't need any oil.) It should sizzle. Place the chicken in the pan in the center of the oven and roast for 30 minutes.
6. Turn the bird over with a pair of sturdy tongs. Roast for another 10 to 20 minutes, depending on size.
7. Flip the chicken back over, breast-side up, to recrisp the breast skin, another 5 to 10 minutes. Or until the chicken has reached an internal temperature of about 160F.
8. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate.
9. Allow to rest for at least 10-15 minutes, even if you have no other preparations to do. Cut the chicken into pieces, spread on the warm platter and serve.

Notes

If you like, you can slide some fresh herb sprigs under the skin. Rosemary, thyme, and sage work deliciously here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 32Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 639mgCarbohydrates 0gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’ll be honest – brining is a little fussy and takes up a LOT of refrigerator real estate. The good news is that it’s easy, and you can have the best chicken of your life every. single. time.

I’ll give you all my best tips and link to my favorite ways to cook a whole chicken below!

You need to try this Brine Recipe for Chicken!

I've heard a lot of things about the magical qualities of chicken brine. I wasn't too keen on the idea of soaking my meat in a salt and sugar solution (which is the base for most, if not all brine recipes), but I figured most of the salt and sugar probably stays in the solution. Right? Anyways, I wanted to see what all of the fuss was about.

A while ago I tried out a chicken brine recipe from America's Test Kitchen (which is usually a reliable source). The brine was a simple one of just sugar and salt and the recommended brining time was only 1-2 hours. I was skeptical and brined it for 5 and it still tasted as if I hadn't brined it. Womp, womp.

Then I saw this recipe on the Baltimore International College culinary school's website with all the additional spices, and thought I'd give brining another shot. I mean, I had just brined a whole chicken for the first time, and overcoming THAT mental gymnastics made it easier to do it again.

In addition to kosher salt, this chicken brine recipe has bay leaves, peppercorns, whole coriander seeds, whole allspice, and whole cloves. It definitely made the brine more interesting. You can totally use this as a turkey brine recipe, too! (Just double it.)

You can totally brine the whole chicken, but if wrangling a whole chicken freaks you out, just use chicken breasts or an assortment of chicken pieces. You also don't necessarily need to roast it in the oven. You can make fried chicken out of it as well. 

Chicken Brine Ingredients

• Sugar
• Coarse Kosher salt
• Whole black peppercorns
• Whole coriander seeds
• Whole cloves
• Whole allspice berries - these can be tricky to find. Use ½ teaspoon of ground allspice if you need to.
• Bay leaves
• A whole roaster chicken, of course

How to make Chicken Brine

1. Fill a large pot with 2 quarts of water. Add the sugar, salt, and spices.
2. Bring to a simmer and cook just until the sugar and salt is dissolved.
3. Remove from heat and add a quart of cold water. Let the mixture sit until cooled to room temperature.
4. Put the chicken in a very large pot or container that you can transport easily in and out of your fridge.
5. Pour the cooled brine over the chicken. Add more water until the chicken is totally submerged.
6. Brine, chilled, for at least 8 hours and up to 24 hours.
7. Remove the chicken from the brine, give it a quick rinse, and cook however you prefer.

Simple Chicken Brine Variations

• Use this brine for a turkey! You’ll want to double all of the ingredients and use a much bigger pot/container for brining.
• Add some citrus slices and fresh herbs to the brine if you like. Lemon, orange, rosemary, and thyme would work well here.

Brine Recipe Tips

I'm not a brining expert, but brining is very straightforward. There are a few things to keep in mind:

1. Make sure the brining liquid cools completely before you add the chicken to it. At the very least, it needs to be room temperature.
2. Brine that bird for at least 12 hours. This brine recipe is particularly strong, so any longer than 18 hours will make the meat too salty. Other brines might not have as much salt content and could go for 24 hours. 
3. After you remove the chicken from the brine, rinse some of the brine off so it doesn't end up too salty. 
4. Dry it with paper towels and let it sit for at least 30 minutes before you put it in the oven. Letting the skin dry out allows it to be more crispy in the oven. If you have time, stick it in the fridge overnight, uncovered, to let that skin dry out.
5. Use Kosher salt, like it says in the recipe. Table salt is more potent, if the two are measured equally (I mean, if you think about it, Kosher salt is coarser so you'd end up with more table salt if you measured them out the same.

I roasted the chicken on top of a bed of chopped onions, red potatoes, and sweet potatoes.

The result? THE most tender and juicy roasted chicken I've ever had. Hands down. I think the mistake in my first attempt was not brining the chicken long enough. The additional spices in this recipe added a lot of flavor as well.

This was also the first time I've roasted a chicken with two cooking temperatures (high heat at the beginning and moderate heat to finish it off). I'm not sure if the cooking method affected the taste and texture of the meat as well. This might call for a little experiment. :)

TIP: Try adding some flavored butter under the skin! My Garlic Herb Compound Butter is a great recipe with a sneaky little tip for getting more butter under the skin and less all over your hands.

This recipe is a wet brine, but have you ever tried a dry brine? It's actually less of a hassle since you don't have to find a big container to immerse the chicken and then have it take up 50% of your fridge. I did a dry brine turkey for Thanksgiving that would be amazing with a chicken as well! And there's an orange-rosemary butter that gets shoved under the skin before roasting. It's pretty fantastic. 

Simple Chicken Brine Recipe FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Chicken Brine Recipe

Yield: Serves 6

If you're looking for the perfect chicken and turkey brine, this is it -- filled with lots of whole spices and herbs.

Print

Ingredients

• For the brine:
• 3 quarts water
• 1 cup sugar
• 1 cup coarse Kosher salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• 1 tablespoons whole allspice berries
• 1⁄2 teaspoon whole cloves
• 3 bay leaves
• 1 whole 3-5 lb. chicken, "innerds" removed

Instructions

1. Bring all of the brine ingredients to a boil. Remove from heat and allow the brine to cool to at least room temperature before brining your meat. Add 1 quart (2 pounds) of ice cubes to speed up the cooling, if you like.
2. In a container large enough to hold the brine and the meat, submerge meat in the brine and allow it to brine, under refrigeration, for up to 18 hours. (I would recommend at least 8 hours.) If the meat floats, weigh it down with plastic wrapped weights. The meat must be completely surrounded with brine.
3. Remove the meat from the brine when time is up, ensuring all of the brine has drained from the chicken cavity, and dry with paper towels.. From this point, your meat can be smoked, roasted, cured, grill or broiled and still come out delicious every time.
4. To roast the chicken, preheat the oven to 450 degrees F.
5. Place the brined bird on a roasting rack in a roasting pan. Put the bird in the center of the oven and allow it to cook for 30 minutes or half of the cooking time (whichever is shorter).
6. When the time has elapsed, cover the bird in foil and reduce the oven to 350 degrees F. Roast for the remainder of the time, anywhere from 30-60 more minutes. When a meat thermometer inserted in the middle of the breast reads 165 degrees F, the bird is done. Check other parts of the chicken for doneness as well. Let the bird rest for at least 15 minutes before carving.

Brine yield: 1 gallon (can be diluted to 2 gallons and still be effective)

Notes

Nat's Notes:

1. If you can't find the whole spices, use ground.

2. Don't let it brine for longer than 18 hours or it will be too salty.

3. If you use regular table salt, reduce amount to ¾ cup.

4. You can also use this brine for pieces of chicken as well as turkeys. Simply adjust the recipe according to the size of your meat and the amount of brine you'll need.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chicken Brine appeared first on Perry's Plate.