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!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 tablespoons kosher/table salt
- 4 cups water
- 1 head garlic (- cut across into half)
- 1 tablespoon peppercorn
- 3 1/2 pounds chicken
- 1/8 cup sugar
- 1/4 cup soy sauce
Instructions
- 1
In a bowl, add salt (soy sauce and sugar) to the water and mix until completely dissolved.
- 2
Place the chicken in a large bowl or container. Add the garlic and peppercorns.
- 3
Pour in the brine solution until the chicken is completely submerged.
- 4
Cover bowl or container with a plastic cling wrap and refrigerate overnight.
- 5
Once ready to roast/broil, remove the chicken from the bowl and discard the brine. Pat the chicken dry.