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MollyShark,, cover me,, I'm going in.........
<p />I hope there is nothing gamie about these birds. These two little ladys are going for a Sunday ride in the Egg. They are sitting on the rack I will cook them on. [p]I rinsed them well before putting them in the chilled brine,, brined them in seasoned brine for 16 hours,, rinsed and rinsed them,, dried them well and stuffed them with papertowels and let them rest and continue to dry in the fridge,, rubbed them inside and out with olive oil,, and sprinkled them with Brucies Blend and Poultry Magic and gave them a good massage to rub it in good (under the skin and cavity too). I tied each ones legs together to prevent their escape and to maintain a smaller package. [p]My last brine chickens worked great like this. I cook them indirect at about 350 until their thighs reach 180 or above. My last ones reached 200 in the thigh. I've found that you can over cook brined chickens and they only get better. I'll let you know the results.