I'm doing some chicken parts (breasts and thighs), and natureally I'm brining. I found this Drunken Chicken brine recipe, thought I'd try it and adjusted it so much I can't give credit to the author:
Jack Daniel's Poultry Brine
1 gallon water
1 cup Kosher salt
15 tablespoons sugar
2 cups Jack Daniels Whiskey
3 bay leaves
1 TBL garlic
1 TBL pepper
1 tsp cloves
1 tsp sage
Thoroughly mix all ingredients until the salt and sugar dissolve. I used refrigerator cooled distilled water and partially frozen chicken parts (10 thighs, 6 breasts) so the brine and chicken stayed below 40* the whole time. Brine for 5 hrs. Rinse.
I then read an article on a brining blog in which the author suggests air drying the chicken for a few hours:
HANGING IT OUT TO DRY
Brining does have one negative effect on chicken and turkey: Adding moisture to the skin as well as the flesh can prevent the skin from crisping when cooked. We found that air-drying, a technique used in many Chinese recipes for roast duck, solves this problem. Letting brined chicken and turkey dry uncovered in the refrigerator allows surface moisture to evaporate, making the skin visibly more dry and taut and therefore promoting crispness when cooked. Although this step is optional, if crisp skin is a goal, it’s worth the extra time. For best results, air-dry whole brined birds overnight. Brined chicken parts can be air-dried for several hours. Transfer the brined bird to a heavy-duty cooling rack set over a rimmed baking sheet, pat the bird dry with paper towels, and refrigerate. The rack lifts the bird off the baking sheet, allowing air to circulate freely under the bird.
I'm going to air dry the thighs (breasts are skinless) to see if I notice any perceivable difference. However, I'm planning on grilling the chicken due to time constraints. So I won't know if the air drying helps with the chicken skin when the chicken is smoked. OK. So the question is, "Has anyone tried this?"
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