I have to say, much to my amazement, the Labor Day chicken was a complete success. It turned out fully cooked, but moist and pretty darn yummy even without any sauce. Dave really liked his with and without the sauce, I had him try it plain to make sure I wasn’t imagining anything. It wasn’t overly salty from the brine, which was something I was worried about.
So, what did we learn? Brining is supposed to do something to the chicken that makes it retain moistness. The pounding of the chicken is to help to cook it evenly. The dressing I put on it was really just for taste and because I’m too lazy to blend up a bunch of spices. And using the thermometer keeps me from grilling the chicken into shoe leather. Good to know.
I have never been a super fan of chicken, but maybe that has a lot to do with my inability to cook it. They say it is a healthier meat, and we know we should probably be eating it more often than we do. Maybe now that I have actually managed to make edible chicken, I will try some more recipes and see how they turn out. I know I’ll be testing to see just how long do I have to brine the chicken, can I get away with just an hour or two? Is there an efficient non pain in the ass way to handle that step? I’ll have to look into that.