One Juicy Bird... Spatchcocked

[Andy Wasserman]

Spatchcocked and brined this 4.25 lb. chicken... One of the juiciest birds I have cooked to date...

Thanks for looking!

 

[NeilH]

Ok I want chicken now. Thanks for sharing!!

 

[Jim Lampe]

A PERFECT lookin' bird Andy!
what was the brine you used? any wood during the cook?
it looks TERRIFIC!

 

[Phil Perrin]

Yeah,that's a good looking bird! Brining rules!

 

[Wolgast]

Divine! Dont get mutch better then that! Well done!

 

[David]

Nicely cooked..............................d

 

[Brian Dahl]

That is a pretty bird - and I'm guessing tasty, too!

 

[John Solak]

Very nice looking bird!!! Did you use rub after to took it out of the brine?

 

[Mike Coffman]

Awesome looking chicken Andy!

 

[Ed M.]

That is a mighty fine looking bird, Andy! We love brined chicken!!

 

[Mike Cosgrove]

Im planning on doing one of those today, yours looks awesome.

 

[Frank H]

Gorgeous chicken. Can't wait to do one this way. Killer , man.

 

[Tim McCann]

That does look awesome Andy! How long and what wood?

 

[Morgan C.]

Looks great Andy...we need the specifics though?? I have yet to split a bird like that but looking at this cook it might be time to try it!!

 

[Bob Mann]

That looks great Andy!

 

[Sean S.]

looks great!

 

[Tony R]

Perfect color!

 

[Paul Kastner]

Great looking chicken. I bestow the Paul Kastner Magazine cover award on the finished product on the cutting board.

 

[Gary H. NJ]

Great chic! What, no sides?

 

[Andy Wasserman]

The brine I used was 4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp worcestershire sauce. Brined for 4 hours. Used a small half-chunk of apple wood for just the lightest kiss of smoke. I rinsed the bird after brining and applied a very light coating of 'Birds & Bones' chicken and rib rub by The Slabs. I highly recommend you try some of this rub as well as their pork rub. Both are very good.