Brined Whole Chicken
By á-174942
Ingredients
- 2 quarts water
- 1/4 cup pickling spice - (half of 1 1/2-oz jar)
- 1/3 cup salt
- 1 broiler-fryer chicken - (2 1/2 to 3 lbs)
Details
Servings 6
Preparation
Step 1
In a Dutch oven or large stock pot, bring water, pickling spice, and salt to a boil over high heat. Remove from heat and chill completely.
Remove giblets from chicken; rinse and pat dry. Submerge chicken in chilled pickling marinade. Marinate in refrigerator 12 hours.
Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, brushing off excess pickling spice. Place chicken, breast-side up, in center of cooking grate. Grill 1 to 1 1/4 hours or until meat thermometer registers 180 degrees and the drumsticks move easily in their sockets. Serve hot while skin is still crispy.
This recipe yields 6 servings.
Wine Recommendation: Look for a fresh and perky Napa Riesling with notes of bright green apples.
Beer Recommendation: A highly hopped brew with a very crisp finish would be perfect. Can you say Pilsener? Try one from the Old World -- definitely worth the money.
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