chicken skin question

Ktim

Do I put rub an my spatchcock chicken before I let it sit in the fridge to dry out the skin or rub it when I get ready to cook?

Skiddymarker

Don'e think there is a right or wrong way, depends on the rub, IMO. I like to add rub under the skin and on what was the cavity or what will now be the down side. I then starch dust the skin and let the bird dry in the fridge, usually overnight. Before it hits the raised direct 400º grid, if it still has visible starch, a fine mist of oil before the chosen rub goes on.

If it is a powdered rub, I often mix the rub with the starch in one step. Other rubs have chunks of herbs in them and I find it is easier to add those separately before cooking. 

Ktim

I`m using Mickey`s coffee rub.Thanks!

nolaegghead

I recommend letting it dry out without rub.  Then coat it with a little oil so the rub has something to stick to right before you cook it.

Ktim

Thanks@nolaegghead.

nolaegghead

What skiddy says if fine too.  It dries out better if you don't put oil on it first.

Ktim

Thanks @Skiddymarker. I don`t think I will go under the skin but I will start to rub the inside, never tried that.

KenfromMI

I always go under the skin as well, if you go slow the skin won't tear. I've also mixed rub with melted butter and used an injector needle to shoot a little  under the skin from the back of the chicken instead of poking through the skin in multiple places as well.

Farbuck

+1 to what @nolaegghead said.  

I let it sit uncovered in the fridge overnight - even longer if possible.

I also cook it direct, as elevated as possible since the reflected heat from the dome will crisp the skin well

Ktim

Under the skin seems the way to go I am going to try it tomorrow, But I am going to brine first.

                       

KenfromMI

If you brine be careful how much salt is in your rub if you go above and below the skin.

nolaegghead

If you brine, which is an excellent technique, be sure to rinse off the extra salt....even a bit of a soak in fresh water helps with the excess salt on the outside and under the skin.

Farbuck

Not sure you will need to brine.

If you keep a close eye on the temp - 160 in the breast, 180 at the thigh - it's going to be real juicy without brining.

Spatchcocking is the ultimate poultry method.  It's so good you don't need extra wood, extra moisture, extra anything.

Ktim

Great advice thanks guys!

KenfromMI

I actually never brine my chicken.......last nights Spatchcock.

Ktim

Wow, nice! But I like the extra step it`s fun!

nolaegghead

Brining gives you protection against overcooking by adding salt into the meat, and has a tenderizing effect, but it also infuses the meat with whatever spices you have in the brine.  If you don't brine, the seasonings will be on the outside of the meat and skin.  That's the difference. Nothing wrong with doing it however you like.

KenfromMI

I did a lot of extra steps when I was younger including dance one's LOL The older I get I'm getting either lazier or more efficient, not sure LOL

Ktim

Dance? never!! LOL

Botch

Brining ... also infuses the meat with whatever spices you have in the brine.  If you don't brine, the seasonings will be on the outside of the meat and skin.  

 

This is one thing I don't necessarily agree with, and I'd love to see Cook's Illustrated do one of their rigorous studies on it.  Some herb/spice/flavors are soluble in water, but some aren't.  For instance, a lot of Indian spices have to be bloomed in oil before use, and aren't soluble in water.  Capsaisin, the chemical that makes chiles hot, isn't soluble in water, but it is in alcohol (remember the beer with your enchiladas!).  

I've done some simple experiments myself.  I put a half teaspoon or so of black peppercorns (uncrushed), crushed bay leaf, and garlic into three shot glasses, covered them with water, and let them set overnight.  The peppercorns actually leached a black color into the water, and I could taste pepper on a finger dipped in the water, but it was very weak and I have doubts that a marinated chicken would pick up much flavor.  

The bay leaf, well, let's just say I no longer buy or worry about bay leaves.  I could taste nothing, even putting a couple leaf fragments on my tongue.  I don't know if dried bay leaf just loses all flavor (I notice on a few cooking shows their bay leaves look fresh, not available here in utard), or I simply can't taste bay leaf (entirely possible).

Like the peppercorns, the garlic was barely detectable in the shot glass of water, and I have my doubts about it flavoring any meat to a noticeable amount.

 

My two scents, FWIW....  

KenfromMI

I can taste Bay Leaves, especially the ones I brought back from Grenada that are as big as my hand. I do shop at nice spice shops like Penzeys though. Most supermarket and bulk spices like at Costco are no where near as fresh. After a few months all spices are about useless anyway, 6 months max and they should be thrown out. Send Cooks a message and maybe they will do the experiment.