Whole chicken wet salt brine time?

[Chris_in_SoCal]

This video is 15 years old but still works today. It is for a turkey but a chicken is no different.

 

[Chasdev]

Dang, now I wish I had paid attention in math class!

 

[thirdeye]

Using a wet brine at 2% do you have to worry about a commercial rub making the chicken too salty in the end? I've always dry brined pork and beef but would like to give wet brining some spatchcocked chickens a try.

Not for my tastes. But I do give brined poultry a rinse and allow the skin to air dry before adding any seasoning or rub.

Brine time is the thing to watch. My time for chicken pieces is usually 4 hours . Whole chickens, 12 to 24 hours, and whole turkeys 24 to 48 hours. Sometimes I'll inject some of the brine into the breasts to insure moistness.