Brined Whole Chicken Recipe

• 2 quart water
• 1/4 c. pickling spice - (half of 1 1/2-ounce jar)
• 1/3 c. salt
• 1 x broiler-fryer chicken - (2 1/2 to 3 lbs)

1. In a Dutch oven or possibly large stock pot, bring water, pickling spice, and salt to a boil over high heat.
2. Remove from heat and refrigeratecompletely.
3. Remove giblets from chicken; rinse and pat dry.
4. Submerge chicken in chilled pickling marinade.
5. Marinate in refrigerator 12 hrs.
6. Remove chicken from marinade; throw away marinade.
7. Pat chicken dry with paper towels, brushing off excess pickling spice.
8. Place chicken, breast-side up, in center of cooking grate.
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. Serve warm while skin is still crispy.
11. This recipe yields 6 servings.
12. Wine Recommendation: Look for a fresh and perky Napa Riesling with notes of bright green apples.
13. Beer Recommendation: A highly hopped brew with a very crisp finish would be perfect.
14. Can you say Pilsener Try one from the Old World - definitely worth the money.
15. Comments: This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!

water, pickling spice, salt, chicken

Taken from cookeatshare.com/recipes/brined-whole-chicken-92346 (may not work)