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Dry rub on a chicken

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bulkfull Oct 28, 2011 11:59 PM

I have a chicken in a brine right now that I will be cooking on a rotissary. My brine had sugar, maple syrup, spices, and vingar in it. I plan on using a rub, but my question is. Is there any way to bring more flavor to the breast without injecting it?

Thank you.

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    riguy20ri RE: bulkfull Oct 29, 2011 12:19 AM

    You could try loosening the skin and putting some herbs underneath before you get it going - always works wonders on hour Thanksgiving Turkey...

    1. cowboyardee RE: bulkfull Oct 29, 2011 12:39 AM

      With (skin-on) chicken, the flavors in a brine tend to penetrate the meat better than a rub. So I've seen plenty of recipes calling for various spices, lemon zest, flavored liquids, etc in the brine itself.

      The Keller brine for fried chicken is one example that comes to mind quickly.
      http://www.epicurious.com/recipes/mem...

      1. flylice2x RE: bulkfull Oct 29, 2011 12:42 AM

        I would inject it. The rub on the skin is for the skin and will not penetrate, unless you put rub under the skin. Then it might become to salty... Make sure you rinse it and dry it completly.

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