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Best Chicken I Ever Made

OK so last week I spatched a chicken and it turned out good, but not amazing. This weekend I did things a little differently.

1. I deskinned the entire raw chicken.
2. I put it in a brine of 1 cup salt and 1\2 cup sugar for 6 hours.
3. Spatched it
4. Rubbed with coconut oil
5. Finally put on Raging River as a rub
6. Calibrated both egg thermometer and meat thermometer. (I don't have a thermapen yet).
7. Put the chicken on at 400 for about 50 - 60 min until 160 in the breast.
8. Let sit uncovered on the counter for about 30 minutes.

Crap dang was that good chicken. My daughter who doesn't like spice even devoured it. I know I know no pictures and t didn't happen.

Now the bones are making some homemade chicken stock for soup later in the week.


  • That sounds like a good plan ! Glad it worked out for you.
    Ova B.
    Fulton MO
  • direct or indirect?
  • Hi54puttyHi54putty Posts: 1,872
    I also prefer spatchcock chicken without the skin. I cook mine exactly the same way...assuming you did it raised direct.
    Winston-Salem, NC 
  • SkiddymarkerSkiddymarker Posts: 8,347
    Brining really helps all cuts of pork and chicken, except maybe ribs. 

    Although we leave the skin on, similar cook time indirect.  
    Delta B.C. - Move over coffee, this is job for alcohol!
  • CanuggheadCanugghead Posts: 6,191
    2. I put it in a brine of 1 cup salt and 1\2 cup sugar for 6 hours.
    sounds great. how much water, did you rinse after brining? thanks for sharing
  • Did you only take the skin off because the wife or someone else doesn't like it? Or was it just a test? I have heard that the brine really makes the skin nice and crispy, so I will try it this way after I try it with the skin. I will only eat it if the skin is really crispy myself. My mom and wife take the skin off either way.

    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • @Hi54putty, yes raised direct.

    @michigan_jason, none of us are real big on skin, and with trying to lose weight I felt it was worth it. Last week we brined it with the skin on and then removed it prior to the cook. I think brineing with the skin off really added a lot of moisture and tenderized it.

    @Canugghead, I did just enough water to cover it in a large stock pot. I did not rinse it afterwards.

    @jimreed777, raised direct.
  • doubledouble Posts: 1,214
    Fletch did you see thermapen has a sale on at the moment.
    Lynnwood WA
  • Yea, don't really have the frontclip money to drop on that quite yet.
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