How to Dry Brine a Chicken

Dry Brining is the easiest way to guarantee juicy chicken and a devoted fan base.
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[@inspectorjavert8443]

Put this woman on the food network!

[@zeeman3684]

TOTALLY!

[@RonRicho]

Excellent! I think I learned more about dry brining from this tutorial than from all the others I have watch combined. Thank you.

[@akash1playboy]

Disappointed the video didn't start with 'Hey you cool cats and kittens'

[@winnguyen443]

Thanks for the great video! I’m going to dry brine like this, but I’m going to deep fry a couple chickens, and if I put too many spices on that will stay in the oil , I’ll get a spanking. Guess I’ll go heavy on the spices!

[@zakustolondoo]

Thanks

[@oregonpatriot1570]

2:07 oh! That Tickles! 🤣

[@Epicmango7]

Great video

[@richardpieroux6290]

I prefer to scald the skin with boiling water, dry brine with salt only. overnight in the fridge and then oil the bird and add my rub ( make my own mixes with no salt). Then a few hours back in the fridge before heading to the barby.

[@chuck-jy7mz]

What does the scalding do? thanks

[@deavle3]

I wish this tutorial started with a fresh bird. What cuts do you make to lay it flat like this? If the cuts necessary please show how. If not necessary and not going to show then it would be nice to see you working with the bird uncut so it looks like what we are working with. Why the hidden steps?

[@winnguyen443]

Hey! How come you get 2 ovens?

[@seanwells1672]

Had to watch this vid a couple of times since Rachel is easy on the eyes!

[@greglasseigne9493]

DO IT! FIST THE CHICKEN!

[@menchieman9835]

How much does the chicken weigh? You said you used more salt then 1/2 tsp/lb and said 3 TBSP yet didn't mention the bird weight, so...is it 3/4 tsp per pound? Thanks JoyFull Rachel!!

[@My_Name_IsKhan]

When she said 3 table spoon she might mean teaspoon, as 3 tablespoons for one chicken is way salty.