How to butterfly and brine a whole chicken
If you are tired of having a bland and unevenly roasted whole chicken, then it is time to learn these very useful techniques of butterflying or spatchcocking and how to brine a whole chicken for a bone-deep flavorful and evenly roasted chicken.Learn the basic of brining a whole chicken to get a moist roasted chicken that packs so much flavor in every bite!
Servings: 1 chicken
Calories: 3611kcal
Ingredients
- 5 tablespoons kosher/table salt
- 4 cups water
- 1 head garlic - cut across into half
- 1 tablespoon peppercorn
- 3 ½ pounds chicken
optional ingredients:
- ⅛ cup sugar
- ¼ cup soy sauce
Instructions
- In a bowl, add salt (soy sauce and sugar) to the water and mix until completely dissolved.
- Place the chicken in a large bowl or container. Add the garlic and peppercorns.
- Pour in the brine solution until the chicken is completely submerged.
- Cover bowl or container with a plastic cling wrap and refrigerate overnight.
- Once ready to roast/broil, remove the chicken from the bowl and discard the brine. Pat the chicken dry.
Nutrition
Calories: 3611kcal | Carbohydrates: 43g | Protein: 304g | Fat: 239g | Saturated Fat: 68g | Cholesterol: 1190mg | Sodium: 39290mg | Potassium: 3368mg | Fiber: 3g | Sugar: 26g | Vitamin A: 2275IU | Vitamin C: 34.2mg | Calcium: 333mg | Iron: 17.4mg