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My chicken was a little dry... Help? - Page 2

post #21 of 24
here's something else... myself.. I separate the skin from the meat... working my hand down under the skin.. a finger or 2 at first and working them from side to side to get skin freed from the breast... keep working my whole hand down in and getting a finger to run around the thighs as well... i do all this before I put the bird in an overnight brine... base for brine is... 1-1-1 ... 1 gallon water, 1 cup kosher salt, 1 cup sugar.. that's the base.. now add other spices and such that you like... of the 1 gallon of water I will heat 3-4 cups to help dissolve the salt and sugar.. once dissolved i will add ice to cool it back down... the thing that I must stress most is... make sure the brine is VERY cold before putting the bird in it... maybe make the brine a day before you plan on putting the bird in it... that way you can cool it over night in the fridge...

So after the brine (rinse real well) is where the skin being separated comes into play... Now I will put my rub under the skin directly on the meat.. if you just put the rub on the skin it has now way soaking into the meat ... If you happen to rip the skin when doing any of this.. no big deal... pull the skin back over the top of the meat and just use some toothpicks to stitch it up....

"If at first you don't succeed.. try, try again"
post #22 of 24
Quote:
Originally Posted by JckDanls 07 View Post

here's something else... myself.. I separate the skin from the meat... working my hand down under the skin.. a finger or 2 at first and working them from side to side to get skin freed from the breast... keep working my whole hand down in and getting a finger to run around the thighs as well... i do all this before I put the bird in an overnight brine... base for brine is... 1-1-1 ... 1 gallon water, 1 cup kosher salt, 1 cup sugar.. that's the base.. now add other spices and such that you like... of the 1 gallon of water I will heat 3-4 cups to help dissolve the salt and sugar.. once dissolved i will add ice to cool it back down... the thing that I must stress most is... make sure the brine is VERY cold before putting the bird in it... maybe make the brine a day before you plan on putting the bird in it... that way you can cool it over night in the fridge...

So after the brine (rinse real well) is where the skin being separated comes into play... Now I will put my rub under the skin directly on the meat.. if you just put the rub on the skin it has now way soaking into the meat ... If you happen to rip the skin when doing any of this.. no big deal... pull the skin back over the top of the meat and just use some toothpicks to stitch it up....

"If at first you don't succeed.. try, try again"
post #23 of 24
Nice, will have to try this.
post #24 of 24

Good answers. I like to Brine to add a flavor to my Bird (Garlic , Onion , Chile , etc.) .

 

Most Commercial Chickens packeged 'whole' are in an 'extending shelf time' solution(basically a Brine) and do not need the soak. It doesn't hurt though , and will surely get you a "moister" finish.

 

Remember...165*F in the Breast and 170*F in the Thighs.

 

Have fun and .  .  .

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