General Category > Bacon, BBQ, Beef, And More

Dry brined rotisserie chicken

(1/2) > >>

ChrisSmolinski:
I've dry brined chicken and turkey for years, this is my first attempt at dry brining. A few tablespoons of kosher salt along with some black pepper, thyme, and baking powder (supposedly to help crisp up the skin furhter). I put the brine on last night and it sat uncovered in the fridge overnight to promote drying (don't tell the Food Police).

Just put it in the rotisserie, I hope to have another photo after it is done:

ChrisSmolinski:
Almost done!

ChrisSmolinski:
It was delicious.

moof:
DAMN prolapsed chicken snuff pron

ChrisSmolinski:
I might make one small tweak next time. Previously when I did a wet brine I added some hot sauce for a little kick. I'll add a little powdered cayenne pepper to the dry brine.

Navigation

[0] Message Index

[#] Next page