How to Brine a Chicken

YOUR LINK HERE:

http://youtube.com/watch?v=hXa4NhfCsJI

Joe and I (Rachel) own Shenk Family Farm in Newport, NC where we raise chickens and ducks on pasture for meat and eggs. • We enlisted help from our friend and amazing cook, Donnie Griggs, to show us how to brine a chicken prior to grilling, so it maintains it's juiciness! • Ingredients: • 1 whole chicken • brine: • 1/4 cup sugar • 1/4 cup salt • 4 cups warm water • optional: sliced citrus fruits, chilis, herbs, etc. • dry rub - use either a pre-made rub, salt pepper or make your own with ingredients below: • 1 T of garlic powder • 1 T of ground cumin • 1/2 T of ground coriander • 1/2 T of smoked paprika • 1/2 T of sea salt • 1/4 T of ground black pepper • Prior to brining, he recommends you spatchcock the chicken so that it will lay flat and cook evenly. Check out our video here about how to spatchcock: • • How to Spatchcock a Whole Chicken • As Donnie explains in the video, you'll whisk together the warm water, salt and sugar until dissolved to make your brine. Then add any of your additional ingredients to add flavor. • Place your chicken into a ziploc bag, food grade bucket or even a vacuum seal bag, then pour in your brine. Stick in the fridge with a tray underneath just in case any juices drip out. • Keep your chicken in the brine for 12-24 hours. • Fire up the grill, remove chicken from brine and pat dry. • Then, liberally cover your chicken on both sides with your dry rub and massage into the chicken. • Place your chicken onto the grill breast side down. After about 45 minutes, or longer for larger chickens, when the thigh temperature is around 150, flip the chicken breast side up and continue grilling until thigh temperature is roughly 175. • Remove chicken from the grill, place on clean plate or baking sheet and cover with foil to let rest for 10-15 minutes. • Enjoy with family and friends! • • If you're local, check out our website at shenkfamilyfarm.com!

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