0 from 3 votes
How to butterfly and brine a whole chicken
If you are tired of having a bland and unevenly roasted whole chicken, then it is time to learn these very useful techniques of butterflying or spatchcocking and how to brine a whole chicken for a bone-deep flavorful and evenly roasted chicken.Learn the basic of brining a whole chicken to get a moist roasted chicken that packs so much flavor in every bite!
Prep Time
10 mins
Total Time
10 mins
Servings: 1 chicken
Calories: 3611 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 tablespoons kosher/table salt
- 4 cups water
- 1 head garlic - cut across into half
- 1 tablespoon peppercorn
- 3 ½ pounds chicken
optional ingredients:
- ⅛ cup sugar
- ¼ cup soy sauce
Instructions
- In a bowl, add salt (soy sauce and sugar) to the water and mix until completely dissolved.
- Place the chicken in a large bowl or container. Add the garlic and peppercorns.
- Pour in the brine solution until the chicken is completely submerged.
- Cover bowl or container with a plastic cling wrap and refrigerate overnight.
- Once ready to roast/broil, remove the chicken from the bowl and discard the brine. Pat the chicken dry.
Cup of Yum
Nutrition Information
Calories
3611kcal
(181%)
Carbohydrates
43g
(14%)
Protein
304g
(608%)
Fat
239g
(368%)
Saturated Fat
68g
(340%)
Cholesterol
1190mg
(397%)
Sodium
39290mg
(1637%)
Potassium
3368mg
(96%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
2275IU
(46%)
Vitamin C
34.2mg
(38%)
Calcium
333mg
(33%)
Iron
17.4mg
(97%)
Nutrition Facts
Serving: 1chicken
Amount Per Serving
Calories 3611
% Daily Value*
| Calories | 3611kcal | 181% |
| Carbohydrates | 43g | 14% |
| Protein | 304g | 608% |
| Fat | 239g | 368% |
| Saturated Fat | 68g | 340% |
| Cholesterol | 1190mg | 397% |
| Sodium | 39290mg | 1637% |
| Potassium | 3368mg | 72% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 2275IU | 46% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 333mg | 33% |
| Iron | 17.4mg | 97% |
* Percent Daily Values are based on a 2,000 calorie diet.