Dry Brined Hen is without doubt one of the finest methods to grill an entire rooster. The outcomes from dry brining are crackling pores and skin, flavorful meat, and unimaginable moisture stage. And the key tip to a straightforward prepare dinner is to spatchcock the rooster.
Spatchcocking rooster is eradicating the spine after which urgent the entire rooster flat. This method permits for an entire rooster to be cooked sooner and extra evenly avoiding parts from drying out. The dry brine is a salt and herb mixture that infuses taste into the rooster. The mix of the spatchcocking methodology plus a dry brine creates an incredible meal for your loved ones and mates!
Elements + Substitutions
- Entire Hen – Purchase an entire roaster rooster after which you may spatchcock at dwelling (or ask your butcher to do it for you). This recipe additionally works with any skin-on rooster cuts like our dry-brined rooster halves. You may also dry brine and spatchcock turkey.
- Seasoning – We use our primary dry brine recipe however you may also use any dry rub or seasoning that has kosher salt in it. An alternative choice is our rooster rub.
Parts are within the recipe card.
Tools
When dry brining it’s finest to have a wire rack lined in a sheet tray ready. This elevates (lifts) the rooster so all the fowl can get airflow and dry brine within the fridge.
Preparation + Seasoning
Begin by spatchcocking the rooster. With a pointy knife reduce alongside one aspect of the spine. You possibly can see extra particulars in our article on spatchcock.
Subsequent, repeat the identical step by reducing and eradicating the opposite aspect of the spine.
The final step is to tug the 2 halves aside. Flip the rooster over so the breast aspect is up, after which press it flat. Liberally season either side with the dry brine.
Recipe Steps
- Brine: Lay spatchcocked rooster out on the wire rack within the sheet tray. Liberally apply the dry brine to either side of the rooster. Place in fridge uncovered for as much as 24 hours. See FAQ part for extra time ranges.
- Grill: Put together grill for two-zone, or oblique, grilling concentrating on 450 – 500 levels Fahrenheit. Place the rooster on the grill grates over oblique warmth. Grill pores and skin aspect down for quarter-hour oblique. Then flip and proceed grilling oblique till the inner temperature of the rooster breast reaches 158 to 160 levels F utilizing an instant-read thermometer. In case you have a sizzling grill we suggest rotating the rooster round to keep away from any sizzling spots from burning the rooster. You possibly can rotate or flip as a lot as it’s worthwhile to till it’s executed.
- Relaxation: Take away from grill and relaxation on a reducing board for quarter-hour to permit for carry-over cooking. Slice and serve.
Whereas the USDA recommends cooking rooster to 165 levels Fahrenheit you may obtain secure rooster by cooking it to 158 levels for longer time to kill of micro organism. If you would like the juiciest rooster you may have ever eaten then learn our article on the excellent rooster temperature.
Grill Particular Modifications
Large Inexperienced Egg – If utilizing a Large Inexperienced Egg or Kamado grill, you may arrange for conventional two-zone grilling utilizing the grill charcoal basket with divider or you should use your ConvEGGtor plate. If utilizing the plate you don’t want to maneuver the rooster round because it’s all oblique cooking. Goal the inner temperature of the grill if utilizing the plate at 500 levels F.
Gasoline Grill – Assuming you may have a 3 burner gasoline grill, gentle two adjoining burners at medium warmth and depart one off. That is your two-zone arrange. Goal an inner grill temperature of not more than 500 levels F.
Kettle Grill – Use a standard two-zone direct and oblique zone arrange. Goal 450 levels inner temperature of the grill. The direct aspect can be nearer to 550 over the direct warmth.
Pellet Grill – Use your excessive or grill setting, preheat the grill so the grates are sizzling. Grill oblique all the time and glaze when the inner temperature of the rooster is 155 levels F. In case your pellet grill has a direct grill characteristic like on a Camp Chef Woodwind, then grill direct after which shut the vent to complete oblique.
Chef’s Tip
If you wish to sauce your rooster, make certain to take action after it’s cooked to take care of the crispy pores and skin. You possibly can discover all of our BBQ sauce recipes for inspiration. This spatchcocked rooster recipe is nice with an Alabama White Sauce.
Incessantly Requested Questions
Sure, flip as soon as via the grilling course of to get a pleasant sear on both sides.
To ensure that a dry brine to work, it will need to have salt. You possibly can stability the salt with different spices and even sugar based mostly in your taste desire. We advise you to make use of kosher salt for this recipe.
We suggest a minimal of 4 hours to let the rooster brine set. Ideally 24 hours. In case you have lower than 4 hours we suggest eradicating the pores and skin after which including the seasoning.
Wine Pairing
I really like chardonnay with virtually any grilled rooster recipe, particularly this dry brined rooster, with it’s natural flavors and good smoky contact you get from grilling. Another choices could be a viognier or a richer-style white wine. For reds a lighter crimson works nice, like a gamay noir or pinot noir.
About Vindulge
Mary (an authorized sommelier and recipe developer) and Sean (yard pitmaster) are co-authors of the critically acclaimed cookbook, Fireplace + Wine, and have been creating content material for the IACP nominated web site Vindulge since 2009. They stay in Oregon on a farm simply outdoors Portland.
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Fireplace + Wine Cookbook
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Brine: Lay spatchcocked rooster out on the wire rack within the sheet tray. Liberally apply the dry brine to either side of the rooster. Place in fridge uncovered for as much as 24 hours.
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Grill: Put together grill for two-zone, or oblique, grilling concentrating on 450 – 500 levels Fahrenheit. Place the rooster on the grill grates over oblique warmth. Grill pores and skin aspect down for quarter-hour oblique. Then flip and proceed grilling oblique till the inner temperature of the rooster breast reaches 158 to 160 levels F utilizing an instant-read thermometer. In case you have a sizzling grill we suggest rotating the rooster round to keep away from any sizzling spots from burning the rooster. You possibly can rotate or flip as a lot as it’s worthwhile to till it’s executed.
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Relaxation: Take away from grill and relaxation on a reducing board for quarter-hour to permit for carry-over cooking. Slice and serve.
- Grill: Put together grill for two-zone, or oblique, grilling concentrating on 450 – 500 levels Fahrenheit. Place the rooster on the grill grates over oblique warmth. Grill pores and skin aspect down for quarter-hour oblique. Then flip and proceed grilling oblique till the inner temperature of the rooster breast reaches 158 to 160 levels F utilizing an instant-read thermometer. In case you have a sizzling grill we suggest rotating the rooster round to keep away from any sizzling spots from burning the rooster. You possibly can rotate or flip as a lot as it’s worthwhile to till it’s executed.
Each grill is totally different. Flipping the rooster is essential to get even cooking on either side. Rotating the rooster as it’s worthwhile to based mostly on the scale of your grill and the warmth stage is okay too. Simply be sure you prepare dinner the rooster breast to the right inner temperature.
Energy: 599kcal | Carbohydrates: 3g | Protein: 51g | Fats: 41g | Saturated Fats: 12g | Polyunsaturated Fats: 9g | Monounsaturated Fats: 17g | Trans Fats: 0.3g | Ldl cholesterol: 204mg | Sodium: 192mg | Potassium: 544mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
