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Recipes => Poultry => Topic started by: PhilH on July 18, 2020, 11:11:39 PM

Title: Brined Whole Chicken
Post by: PhilH on July 18, 2020, 11:11:39 PM

Trying smoked whole chicken for the first time.

Made an equilibrium brine at 1.5% salt

Added some celery, carrot, onion, bay leaf
Black pepper, and celery seed

2 each 5 lb chickens + 2 gal water
Figuring whole chicken is half bone
Used 5.3 oz salt
Brined for 5 days

Smoking at 250F with cherry, apple, and peach wood
Doing a ramp up of 30 min @ 150F
And 30 min @ 200F
Then smoking at 250F
Using the foil boats

Did not have a fire this time

Going on 5 hours and they are almost done

Title: Re: Brined Whole Chicken
Post by: PhilH on July 18, 2020, 11:49:05 PM

Took about 6 hours with the 1 hour of ramp up.

Smoked on the rack, with that pan underneath to catch the drippings, keeps the smoker cleaner, and I have the drippings to save.

Title: Re: Brined Whole Chicken
Post by: mike1910 on July 19, 2020, 08:46:34 AM

Thanks for sharing your process. Looks great and I bet it was delicious!

Title: Re: Brined Whole Chicken
Post by: PhilH on July 19, 2020, 09:17:51 AM

I actually did not try any yet, I made it for chicken salad, so I put it to the fridge to chill, will tear it apart this afternoon when I have time.  I could not find the temp probe (temporary misplaced it, it will show up) and my only meat thermometer broke, so I just went by sight, hopefully it’s not too dry.

Title: Re: Brined Whole Chicken
Post by: barelfly on July 19, 2020, 09:49:54 AM

Looks like some good yardbird! I like that you are letting it chill, I would imagine that will give a nice smoke flavor to the chicken salad!

Enjoy!

Title: Re: Brined Whole Chicken
Post by: mike1910 on July 19, 2020, 10:24:23 AM

Making chicken salad has been one of my favorite things to do with chicken. Pasta salads is right up there too. Enjoy!

Title: Re: Brined Whole Chicken
Post by: PhilH on July 19, 2020, 06:11:53 PM

The meat is all separated, and I have the bones, skin and all the drippings, including a lot of fat in the instant pot for 2 hours on high to make a stock.

I usually eat chicken skin, but it is quite rubbery when smoked.

When the stock is finished and cooled, there should be 1-2 cups of fat, I will save this, will make excellent fried potatoes.

Title: Re: Brined Whole Chicken
Post by: tpcdelisle on May 18, 2022, 07:15:54 PM

I know this is almost years later, but take that chicken skin, place it in a skillet with a weight or even another pan to flatten it out and fry that skin until crisp.  Sprinkle some bbq seasoning on it and eat some very tasty chicken crisps.  😋

Title: Re: Brined Whole Chicken
Post by: old sarge on May 18, 2022, 08:05:08 PM

Looks good.  Homemade stock is terrific.
HINT:  Dogs like rubbery skin ;D