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re: Does anyone make beer can chicken anymore?
Posted on 8/8/22 at 2:49 pm to Judge Smails
Posted on 8/8/22 at 2:49 pm to Judge Smails
3:1 ratio of kosher salt to baking powder. From there add in black pepper and/or paprika for the dry brine. I don't go heavy on pepper at the brine stage. I'm ok with teaspoon measurements for chicken but you want to up it to tablespoons for turkey. Let it do it's magic for at least 8 hours though overnight to 24 hours in advance is optimal.
When you're ready to cook the bird, season the rest of the way with whatever you want to use.
Serious Eats
When you're ready to cook the bird, season the rest of the way with whatever you want to use.
Serious Eats
1
Posted on 8/8/22 at 3:48 pm to McVick
Posted on 8/8/22 at 7:19 pm to Judge Smails
If you decide to splatchcock your chicken and cook it in your oven instead, you might try putting cooked rice under it to make a kind of paella-like side:
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