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The brine used in the recipe is
simply amazing. i highly
recommend ordering the
seasonings I used and following
this recipe to the word for the
1st time. it will amaze you. For those of you who love for
tender juicy chicken, this
recipe will do it for you! The
"Mad Hunky Poultry brine used in
this recipe is the best brine I
have tried for poultry. Do not
deviate from this brine. It can
be ordered securely online at
the URL above. Its well worth it
I promise!
Start out by rinsing
2 chickens. Cut off all excessive
skin or fatty tissue and pat
drying them with paper towels.
Mix the following in a bowl:
1 Stick butter
3 Cloves chopped garlic
1 tsp Fiorellas Jack Stack
Barbecue Rub
This will make enough
flavor for
rubbing under the skins and on
top of the skins of both Yard
Birds.
Mix 1/2 package of Mad Hunky
Poultry Brine with 8 cups water.
Separate the mixture into two 1
gallon Ziploc bags. Place one
chicken in each Ziploc bag.
Place in refrigerator for 6
hours turning several times
during the brining process.
After 6 hours of brining,
take the chicken out of the
brine and thoroughly rinse the
chicken. Place the chicken on a
cutting board or cookie sheet.
Using a sharp knife or poultry
scissors cut along the sides of
the chicken spine. Push the
knife through the ribs cutting
from the front to the back of
the chicken. When you near the
leg make sure to cut in between
the leg joint as it will be
easier. Do this on both sides of
the spine and the spine will
remove. Clean out any guts and
rinse the chicken.
Lay chicken breast side up
and place your palm on the
breasts and push down to break
the breast bone. This will allow
the entire chicken to lat flat
on the grill. You have now
spatchcocked a chicken!
Mix 1 cube softened butter
with 1 1/2 cloves chopped garlic
and 1 tsp Jack Stack rub. Spoon
1/2 of the butter mix under the
skins of both chickens/ Make
sure you coat the breasts,
thighs and the legs underneath
the skin. Rub the remaining
butter on the outside of the
chickens. Rub on 1 1/2 cloves
chopped garlic and shake on some
Jack Stack rub to taste.
Place chicken in a pellet
smoker preheated to 180 degrees
or 225 for a wood pit. If using
a pellet smoker smoke @ 180 for
1 hour then increase the temp to
225. When chicken reaches 155
degrees, increase temp to 280
degrees. This will allow the
skin to adequately brown.
Pull chicken when the
internal temperature of the
breasts and thighs reach 168 -
170 degrees. Let cool a bit and
serve. this recipe is amazing!
Serve with taters cornbread and
beans with cold beer.
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