KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
I cooked this using convection on 200 for 1 hour and 225 for 30 more min. Yum!
Deb says: The brine makes your chicken juicier than you ever thought possible; I recommend it for any grilled or oven-roasted chicken dish. The dry rub is my go-to these days, the one I use on my ribs even more often than Molly’s or McGee’s. You’ll have a bit more than you need (it makes 1 heaped cup), but I’d rather you have too much than too little. The technique is mostly adapted from McGee, whose oven ribs lesson I’d been eager to apply to more dishes.
You could cook this chicken longer at a lower temperature for even more flavor and tenderness; the chicken should take 2 to 3 hours at 250 degrees. I didn’t get a chance to test this, but estimate that it can be made in slow-cooker on LOW for 5 to 7 hours.
Brine
4 cups water
1/3 cup Kosher salt
1/3 cup white or brown sugar
1/3 cup white vinegar
Dry Rub
6 tablespoons packed dark brown sugar
4 tablespoons sweet or smoked paprika
3 tablespoons chili powder
Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 tablespoons Kosher salt
Up to 1 tablespoon coarsely ground black pepper
Chicken
5 1/2 to 6 pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)
Sauce
A generous squeeze of honey
1 teaspoon cider vinegar
|
1st Keep
 Meg
|
Comments