Brined Whole Chicken Recipe

1. 1

   In a Dutch oven or possibly large stock pot, bring water, pickling spice, and salt to a boil over high heat.

2. 2

   Remove from heat and refrigeratecompletely.

3. 3

   Remove giblets from chicken; rinse and pat dry.

4. 4

   Submerge chicken in chilled pickling marinade.

5. 5

   Marinate in refrigerator 12 hrs.

6. 6

   Remove chicken from marinade; throw away marinade.

7. 7

   Pat chicken dry with paper towels, brushing off excess pickling spice.

8. 8

   Place chicken, breast-side up, in center of cooking grate.

9. 9

   Grill 1 to 1 1/4 hrs or possibly till meat thermometer registers 180 degrees and the drumsticks move easily in their sockets.

10. 10

    Serve warm while skin is still crispy.

11. 11

    This recipe yields 6 servings.

12. 12

    Wine Recommendation: Look for a fresh and perky Napa Riesling with notes of bright green apples.

13. 13

    Beer Recommendation: A highly hopped brew with a very crisp finish would be perfect.

14. 14

    Can you say Pilsener Try one from the Old World - definitely worth the money.

15. 15

    Comments: This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!

* Per serving · 4 servings · Values may vary.

No additional tips available.