Scott's Poultry Brine and Mop Recipe - Cooking Index
Scott's Poultry Brine and Mop Recipe - Cooking Index
| Brine | ||
| 1 | Water | |
| 3/4 cup | 177ml | Salt - (kosher) |
| 3/4 cup | 148g / 5.2oz | Granulated sugar |
| 1/4 cup | 59ml | Soy sauce |
| 1/4 cup | 59ml | Molasses |
| 2 tablespoons | 30ml | Black pepper |
| 1 tablespoon | 15ml | Thyme |
| 1 tablespoon | 15ml | Oregano |
| Mop | ||
| 1 cup | 237ml | Vinegar |
| 1 cup | 237ml | Water |
| 1 tablespoon | 15ml | Salt |
| 1 tablespoon | 15ml | Pepper |
| 1/4 cup | 49g / 1.7oz | Margarine |
Mix all the brine ingredients in a large container. Trim and prepare the chicken as desired (I like to split the birds in half--they lay on the cooking surface better and are easier to handle). Immerse chicken in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170F.
I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for approx. 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase.
You may want to mop/baste the birds while cooking. Put mop ingredients in sauce pan and bring to a boil. I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce). Mix 3 parts butter/margarine with 1 part honey and coat birds thoroughly during the last few moments of the crisping phase.
Posted to the BBQ List on July 23, 1998 by Scott McDaniel <[email protected]>
Source:
Scott McDaniel
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