Brine Spatchcock?

RedSkip

Does anyone feel the need to brine?

DMW

Nope, not needed.

ChillyWillis

I usually spatchcock and let the chicken dry out in the fridge on a plate for 24-48 hrs then toss it on the egg (as recomended by the naked whiz). It helps to achieve awesome crispy skin and the chicken meat is always juicy as can be. I would think that brining would do the opposit and make the skin chewier, although I've never done it so this is just guess work.

tksmoke

To me, the wondrous thing about spatchcock is how easy it is to prepare.  There is no need to brine.  You will find folks go thru all sorts of gyrations on this cook.  Experiment if you want, but just throw it on, raised direct for 45 minutes - 1 hour at 400.  Done.  No hassle, tastes great!!

keepervodeflame

I like to brine for about 6 hours in 2 cups of apple cider, 1/4 cup orange juice, 1/4 cup kosher salt, 1/4 cup honey. After brining, I wash and dry off the chicken and let it sit in the fridge uncovered until I cook it. I also usually lift the skin and make some different pastes to coat the meat beneath the skin. One is minced apples, rosemary, thyme, sage, garlic, and olive oil. Another is lemon juice, lemon zest, lemon slices,  olive oil, and kosher salt.  Nice simple dinner. 

Ktim

Yes,

Botch

I always have, sounds like I need to try it without once.  

grege345

If I have the time I brine. If not oh well. Both ways taste great

grey_bri

I cooked two a few weeks ago one brined one not and all six people liked the brined one the best

Cowdogs

Brine your chicken, and it will be juicer, and more flavorful.  It doesn't matter if it is whole or cut up in small pieces.  Is it necessary?  Nope.  Dry chicken is simply overcooked.

Botch

grey_bri said:

I cooked two a few weeks ago one brined one not and all six people liked the brined one the best

 

 

Thank you!  I love side-by-side comparisons, especially with a statistically-better set of data (would be better with 22, but hey we'll take six!)  

 

Saturday I wanted to rub half my spatchcock with butter, leave the other half plain, before applying the rub to see which was better (butter tastes better, but it also slides off, with the rub, in the heat).  Unfortunately my kitchen sink clogged to where I couldn't unclog them, which has seriously curtailed my cooking this weekend... 

:(

RedSkip

Appreciate everyone's opinion. I generally brine all my chicken that sees the gasser, looks like it comes down to convenience and time.

Skiddymarker

It also depends on where you get your chicken. Some are already brined before they hit the stores cooler display. In this case, no need to brine. If it is an organic or free range bird, it most likely will benefit from brining.