pat dry, and bake as normal. Read more: 26 Best Toppings To Add To Your Chicken Sandwich If you want to brine a whole chook or a spatchcocked chicken, you can combine the pickle juice from a ...
Add the chicken, breast-side down, ensuring it is completely submerged. Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove the chicken and pat dry, discarding the brine. Place the ...
Once I switched to dry brining, I never looked back. I use a tablespoon of kosher salt for every 5 pounds of meat, rub it into all the nooks and crannies, and let the bird sit in the fridge for a ...
You can use this same method for a whole chicken, but remember that anything smaller than a turkey shouldn't be dry-brined longer than 24 hours. You can also use a wet brine to improve the flavor ...