3.5 - 4 lb - WHOLE & FROZEN
Whole and tender free range Capon chicken.
Pitmaster’s Tips: Juicify your chicken with an overnight brine!
- Dissolve 1 cup kosher salt and 1/4 cup white sugar in 1L hot water
- Cool brine with ice cubes before adding 4L cold water
- Fully submerge chicken and add any other spices or aromatics you planning to cooking with later and brine for 12-14 hours
- Fully pat the chicken dry or leave exposed in fridge for skin to dry before cooking
