Today I finished my second go round on cooking chicken using the Pickled Pig Method. I am learning where I need to tweak my execution of chicken preparation, so this was a good learning experience.
- I probably used too much rub, as the chicken was a little spicy for my taste. I used Mike Mills Magic Dust, which is great stuff but perhaps on the strong side for this preparation. If I use Magic Dust next time, I will use less.
- I did get bite through skin on some of the thighs, but it is still hovering somewhere around 50 percent success. I will continue to work with the technique and see if I can get a better bite through success rate. Next time, I will attempt to scrape more fat off the skins. Also, I will also try using a hotter direct heat grill finish next time as the high heat finish may crisp the skin a little better.
- The texture was good, but brining may have given a bit more moisture. Next time I may try marinading in Italian dressing or a salt/sugar/honey brine for several hours prior to braising.