Originally Posted by Ferd66
I think brine makes all the difference with poultry. I like to keep it simple. 1/4 cup salt, 1/4 cup brown sugar for every 1/2 gallon of water it takes to cover the chicken. Sometimes I may add a tablespoon of cajun seasoning...but I can't say I've noticed a difference in the taste with or without it.
Be careful with brine, if brined too long a chicken's texture or the density of the meat will change. Normally I try to stay under 24 hours with chicken. I have had better results Steeping my modifiers in a pint of water then adding to the cure. Like Ferd I do small quantities but I use a bit less salt than sugar, it ensures I don't ober power the salt taste, I use 1/2 C light brown with 1/3C of canning salt. and Yes the sugar and salt types matter.
Injections are a great way to add flavor, problem is you need a rudimentary knowledge of the muscle structure. No big deal you've eaten chicken, right. I use a cattle injection needle from the feed & seed, it delivers smaller amounts easier so you can better get those muscle zones. Take your time to prevent pooling, I build a grind in my mind over the chicken and use the muscle structure in a rotating high/low pattern. Yes Big needles with multi-orifices get the flavors in, but its normally all pools up in one spot. Its back to enhancement instead of over-powering, IMHO.
The rubbery skin, that's from low and slow. To my knowledge, from what I have learned here, its possible to cook chicken at higher temps without affecting the moisture in the chicken. You can cook at 300+ get crisp skin and still maintain the juices in the neat.
Don't forget the cavity, Its really the easiest way to get flavor into the meat. Best Turkey I ever ate I had cut apricots in half and stuffed in the cavity. Who'd have thought apricots. Unless I am cooking for another, and know those tastes, I always cook for me. I know what I like and what flavors compliment it, saves on experimenting. Basically you have spices, herbs, fruits and veggies. Me, I figure too many flavors confuse the palate. I don't care for a bird that is marinated, injected, brined etc etc...... normally you lose the chicken flavor. KISS, Keep It Simple.
Every time you adjust from the last cook and build. In three weeks you'll wonder why you ever wanted ribs and brisket.