Foster Farms 5 ¾ lb fresh Chicken brined with the following:
- 1 Gallon water
- 3/4 Cup Kosher Salt
- 2/3 Cup Sugar
- 3/4 Cup Kikkoman Soy Sauce
- 1/4 Cup Kirkland Extra Virgin Olive Oil (EVOO)
- 3 Tbsp TradeWinds Special Blend Poultry Seasoning (Thyme, Sage, Marjoram, Rosemary, Black Pepper, and Nutmeg)
Brined for 11 hours in the refrigerator @ 35ºF. You can brine a whole chicken for 4-12 hours at 36-40ºF. Boiling the water prior to adding the brine ingredients is a great way to ensure that everything is mixed well but always cool the brine to 40ºF or below before adding the chicken. Make sure the entire chicken is covered with brine and remember that brining a chicken too long will make the meat mushy. As you can see, it’s not rocket science. A 2 Gallon Ziploc bag and the pot I used to mix the brine works perfect.
Washed the brined chicken under cold water twice for at least 30 seconds, patted the chicken dry with paper towels, wrapped in plastic, and back in the fridge for a day. Prepped the chicken by Spatchcocking her before rubbing on/under the skin with Annie’s Roasted Garlic EVOO and Kirkland Organic No-Salt Seasoning.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill with Apple wood BBQ pellets. Smoked the spatchcock chicken at 180ºF for 2 hours before bumping the temperature to 325ºF. Pulled when the Internal Temperature at the thickest part of the breast reached 170ºF.
Oven roasted Greek Potatoes: Preheat oven to 420ºF. Mix ingredients in something like a Ziploc bag to evenly coat the potatoes. Spray baking dish and bake for 40 minutes. Remove spuds, stir using a spatula to prevent sticking, and add 1/2 cup of water. Season with salt & pepper. Bake for 40 additional minutes.
Ingredients:
- 5-8 large potatoes, peeled, cut in large wedges
- 4-5 tsp crushed garlic
- 1/2 cup EVOO
- 1 cup water or chicken broth
- 1 Tbsp dried oregano
- Juice of 1 lemon
- Sea salt
- Coarse black pepper
Took 3 ½ hours to Apple smoke the spatchcock brined chicken to an Internal Temperature of 170ºF at the breast. Rested the chicken under a foil tent for 20 minutes before serving. Note the clear liquid present after the chicken was rested. A clear indication that the Yardbird is done to perfection. As always, the brining produced a scrumptiously moist chicken and the Greek Potatoes were a refreshing change.
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