Splitting chicken

Give it a try and see what you think... @Griffin commented on their site and that accounts for something in my book. He does some really great cooks and posts here.

I don't think it necessary to cut into chicken for brining.  True, it might allow the brine to enter the flesh easier, but you will loose the internal liquid of the chicken as it cooks -- thats what gives the chicken it's taste!!  I have a Broaster, which is a pressure frier, mainly designed for frying chicken in 375 degree oil under 13 pounds of pressure(commercial equipment).  The Broaster(copyright) sells the brine that their cooking process uses.  It is called "chickite", and is a salt based brine, with a few secret ingredients i suppose??  I brine chicken parts of whole chickens in this brine for six to twelve hours, prior to frying.  They tell me the brine enters the chicken's flesh and displaces the bacteria in the meat, which allows the juice(taste) a place to go during the cooking process.  And that is the real secret of the seccess of Broasted chicken -- the pressure fryer quickly seals the outside of the chicken because it maintains the oil at 375 degrees.  The chicken actually cooks in it's own juices, and those juices are stored in that area of the flesh that the brine removed the bacteria.