i got so stuck on dry brining and injecting that I've totally forgot about a wet brine. nice video Ry and thanks for the reminder to wet brining on my next chicken cook.
Love using brines for chicken and turkey. Works so well and keeps everything so juicy. Adding those extra ingredients for crispy skin is genius. Thanks for sharing your talents with us! - Mac
Great recipe, Ry. Going to bake some chicken tomorrow. To me the best part about brining is the leftovers. Leftover chicken that has been brined always reheats better or makes way better chicken salad. Happy cooking!
I really enjoyed your video thank you for sharing your techniques and delicious recipe. I hadn’t thought about baking powder for the skin except when I do party wings but this is golden!! Love a crisp skin on chicken 🙏🏾💙
Brine works really well on chicken, it makes for nice tender meat, works perfectly on pork chops too! Nice idea on separating the pieces, it’s also oddly satisfying to break them down. Excellent work Ry!
I will definitely try this. I live in Norway and we do not have as big chickens here but smaller ones. I think the result will be the same. love your channel. Best regards.
This looks great -- you've done it again, Ry. I'm with you on the thigh as the ultimate piece. My paternal grandmother agreed, too. A Tennessee country girl, she called it the second joint.
I've done spatchcocked chicken so many times. Never occurred to me that I could separate the legs from the breast. Will definitely have to try that the next time I so chicken on the smoker.
Here in Norway where I live, it is recommended that the chicken should have a core temperature of 149 farenheit (65 celcius). Why should US chicken have a warmer core temperature? Or does it have something to do with tenderness?
Great video Ry. I'm impressed with how tender the breast came out. This may be a dinner this coming weekend. Don't have the space in the refrigerator for a big bucket, do you think keeping it outside in the cold air would be ok?
Your fridge internal temp is maybe about 38-40F so if outside temps are appropriate, Should work fine. Below 32F might be a problem but the salt in the brine would argue against the brine freezing if outside as ling as it doesn’t get super cold outside.
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i got so stuck on dry brining and injecting that I've totally forgot about a wet brine. nice video Ry and thanks for the reminder to wet brining on my next chicken cook.
Love using brines for chicken and turkey. Works so well and keeps everything so juicy. Adding those extra ingredients for crispy skin is genius. Thanks for sharing your talents with us! - Mac
What perfect timing. Im in MN with arctic temps. Thank you for sharing this perfectly dialed in recipe on a normally boring piece of bird
Great bird. Now everyone can cook delicious chicken. No excuses!
Great recipe, Ry. Going to bake some chicken tomorrow. To me the best part about brining is the leftovers. Leftover chicken that has been brined always reheats better or makes way better chicken salad. Happy cooking!
I really enjoyed your video thank you for sharing your techniques and delicious recipe. I hadn’t thought about baking powder for the skin except when I do party wings but this is golden!! Love a crisp skin on chicken 🙏🏾💙
that's really moist....great job RY! we love you man!!!!
Brine works really well on chicken, it makes for nice tender meat, works perfectly on pork chops too! Nice idea on separating the pieces, it’s also oddly satisfying to break them down. Excellent work Ry!
I feel like a chicken surgeon :)
That’s some really good looking chicken Ry! Great video. Very informative especially with cutting up that yard bird! Nicely done!
Another Ry video, another case of the mouth-waters. Looking to get those poultry shears, I think!! Thank you!
Good looking cook brother!
Thanks!
100 percent awesome looking chicken. Great looking skin and meat. Cheers, Ry!
Ry you did it again a great recipe thanks 🙏 god bless you and your family
Awesome video Ry!! 👍🏻. Great recipe for us snow-bound folk up north! 😉👍🏻🇨🇦😁
I will definitely try this. I live in Norway and we do not have as big chickens here but smaller ones. I think the result will be the same. love your channel. Best regards.
I'm making this now. I hope mine comes out as well as yours did.
That was some great looking chicken. Nice job 👍🏻
This looks great -- you've done it again, Ry. I'm with you on the thigh as the ultimate piece. My paternal grandmother agreed, too. A Tennessee country girl, she called it the second joint.
Thank you. Hi how's it going? Hope all is well. Amazing looking chicken. Great tip
I heard about your channel from another and this is great. I will check this out on my next chicken. Thanks, Ry.
that indeed is some fine looking chicken
Well done as usual!
I like to brine and seal in bags. By taking out most of the air a lot less brine covers every piece.
I've done spatchcocked chicken so many times. Never occurred to me that I could separate the legs from the breast. Will definitely have to try that the next time I so chicken on the smoker.
Going to try this one, thanks Ry. Do you recommend giving the brine/chicken mixture a stir once in a while?
I don’t. Once it’s submerged i just let it hang out.
Love it!
Yeah on point! Thanks!
Hi Ry, why do you rinse the brine off before air drying? Would leaving it on leave more flavour?
I prefer to add the outer layer of flavor with a rub rather than leave some of the brine solids.
@@CookingWithRy That makes sense, I've never tried a wet brine before. Thanks Ry.
Here in Norway where I live, it is recommended that the chicken should have a core temperature of 149 farenheit (65 celcius). Why should US chicken have a warmer core temperature? Or does it have something to do with tenderness?
It's the temperature at which certain bacteria is considered to be rendered harmless.
Great video Ry. I'm impressed with how tender the breast came out. This may be a dinner this coming weekend. Don't have the space in the refrigerator for a big bucket, do you think keeping it outside in the cold air would be ok?
I have no experience with outside temps being that cold where I live :)
Your fridge internal temp is maybe about 38-40F so if outside temps are appropriate, Should work fine. Below 32F might be a problem but the salt in the brine would argue against the brine freezing if outside as ling as it doesn’t get super cold outside.
Or can split the brine into smaller containers after mixed and brine pieces. Depends in how much space you might have in the fridge.
I live in Wisconsin so my unheated garage in the winter is a great 2nd fridge.
@@mikeandrews4006 LOL. I guess that would count :)
Good tip on starting the roast at 400 then turning down to 325 after about 20 minutes.
Hey Ry... Ever thought of chicken jerky? I'm thinking of trying it.
Yup, it's good ruclips.net/video/YFAHltzDZGk/видео.html
That's a good tip! I'll use all the rubs I got as presents for a brine!!
@hoerz , almost all dry rubs would be excellent on a hard-boiled egg! Or even french fries.😋
What's the longest I can keep the chicken in the brine? Thanks ry
I find that 12-24 hours is plenty :)
What's the process for baked chicken without the BBQ sauce ?
Good evening
Ovens so clean cuz it rarely gets used hahaha
It’s new.
@@CookingWithRy I cought that by the end. But at the beginning I was sure it was the case lol
the rub you used...was that Atkin's? or Adkins? I can find both on the internet.
It's this one: www.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI :)
@@CookingWithRy thanks!
I always find a brined chicken tastes too salty, even after rinsing. Any tricks to minimizing this salt flavor ?
If you're sensitive to that I'd lower the amount of salt and up the brown sugar a bit.
My wife hates it when you say spatchcock she says she would rather you say butterfly. Lol
LOL
Chicken needs to be 165!!!!!
So you heard me say how it will rise to 165 when pulling it at 160, which is quite common? ruclips.net/video/-y1MQnHY3fU/видео.html
@@CookingWithRy no sorry about that.