Brined spatchcocked chicken

MrCoffee

Well, I read all the recent posts about not needing to brine chicken and the great advice from TNW that everyone should try it once. So, yesterday I picked up a fresh chicken, spatchcocked it and soaked it overnight in a combination of kosher salt and natural sugar with some DP Tsunami Spin to perk it up a notch. I brined it overnight in a FoodSaver marinade dish with a vacuum pulled on it.
Opened it up today, added a little more Tsunami Spin and egged it at 350° direct on a raised grid for just over an hour. It was delicious. The salt flavor penetrated the chicken pretty well and the rub added the final touch. Followed it up immediately with some blackberry muffins baked at 425° for 12 minutes and life is good.
I don't know if the FoodSaver vacuum helped, but it sure didn't hurt the brining a bit. Had to grill a steak for the little lady since she won't eat chicken. Even cooked at 350° direct on the bottom grid, she said it was also quite good. And if you wandered, I was careful not to place the ribeye under the chicken when both were on the egg.[p]Terry

Mop

MrCoffee, I totally agree with at least trying chicken brined.
I had never done it until Reg tipped me off to it and wow, I found a huge difference.....more so in chicken PEICES like legs and thighs....it really is a nice difference and like all brined meats they are soooooo much more forgiving in terms of not over cooking or drying out...[p]Mop

MrCoffee

I forgot to mention that the joints still did show a little red, but the chicken was thoroughly cooked. Sure glad this group talked me into buying the egg.
Terry

djm5x9

Mop:[p]So . . . Have you made pizza on your cooker yet?
[/b]

Mop

Nah, not yet Darryl, been way too cold here lately....[p]