So I want to dry brine a couple of whole chickens and then let them “air dry” overnight so that I can get a bit more crisp skin when I rotisserie them the next day (cooking them Sunday) I won’t have the room for 2 birds on a rack over a cookie sheet in the fridge and wondered what you guys thought about putting them in the garage with lows of 22* at night. Do you think that will be too cold and or freeze the birds at all? Thanks ahead of time people!
Dry brine / keeping in the garage
- Thread starter WOwens
- Start date
22 degrees F outside should still be a few degrees warmer in the garage, and IIRC, poultry that's shipped at 28 degrees F can still be sold as fresh. I wouldn't want to consider anything colder.
I'd be more concerned with what else is in the garage. I would want to cover them somehow to keep dust & other crud off, and ensure that vermin just can't get to it. In 10 years, I've never managed to trap one in the garage here, I'd be very surprised to find out there were none out there.
I'd be more concerned with what else is in the garage. I would want to cover them somehow to keep dust & other crud off, and ensure that vermin just can't get to it. In 10 years, I've never managed to trap one in the garage here, I'd be very surprised to find out there were none out there.
Yea, I had thought about that as well. I plan on covering them with a big tote. (Rack with chicken on a table and tote upside down over top of them). Just wanted to make sure that for a dry brine, to air dry, that this temp wouldn’t be too cold to achieve the same goals as in the fridge.
So I left theb2 chickens on the rack above a cookie sheet inside of my pellet grill in the garage. Worked great. Got the on the spot today. They turned out wonderful!
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