What do those super-juicy and tender rotisserie chickens from Costco and grocery stores (and Butterball turkeys!) have in common? They’re brined with a solution of salt, sugar, and phosphates.
Chef Tim Chin demonstrates how to safely and effectively use sodium tripolyphosphate (STPP) safely in a brine to make a roast chicken that’s every bit as tender and juicy as a Butterball bird or a roast chicken from the store, but with golden brown, crisp skin, thanks to a few key techniques: injecting the brine into the meat, rather than submerging the entire bird in brine; air-drying the skin; and brushing a thin film of oil over the exterior before roasting.
For more recipes and tips and tricks on how to roast and truss chicken, visit ChefSteps.com.
Super-Juicy Butterball Rotisserie-Style Chicken: https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken
Equipment:
Buy a brine injector: http://www.amazon.com/gp/product/B004PJDQCQ?=chefsteps02-20
Buy a Breville Joule® Oven Air Fryer Pro: https://breville.oie8.net/21W1WG
[Time Codes]
0:00 - How to make rotisserie-style butterball chicken
1:35 - Make the butterball brine
3:26 - How to brine and truss the chicken
6:52 - How to roast a butterball chicken
7:40 - How to rest and carve chicken
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/