Brined Chicken

Rebhanmh

First shot at this, only was able to brine for an hour due to timing and poor planning but it tasted really well. I also injected the brine into a few different areas and used the brine with butter in the bottom of the pan to help keep the chicken moist through the cook.

Cooked at 375 for roughly an hour and a half when the thigh hit just above 165. I'm sure I could have taken it off at 160 but the wife is preggers and I'm not taking any chances. Overall I think it was a 7.5/10.

Any tips for the future?

QingEsq

Depending what you used for brine, injecting it could make the bird to salty.  If you need to add flavor and moisture, I woukd say things like stock and butter  are more common than brine for injecting.  You usually drain and discard wet brines.  But it is a matter of taste and depends on your brine I guess.  On the temp, what was the breast at?  The thighs are more forgiving if you go over, so considering your wife's condition (big congrats by the way!), make sure that the breast is thoroughly cooked too.