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How to make brined spatchcock chicken under brick

brined spatchcock chicken next to a patch of lettuce and a tomato on a white plate
Photo by Shari Pennington

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • Whole chicken with spine removed and breast bone broken 1 onion, cut into eighths
  • 2 cinnamon sticks
  • 12 whole cloves
  • 2 star anise (optional)
  • 1 T. whole peppercorns
  • 4 dried hot peppers, crushed

  • 2 quarts water
  • ½ c. sugar
  • ½ c. kosher salt
  • 2 oranges, cut into quarters
  • 2 lemons, cut in half
  • 1 limes, cut in half
  • 2 c. white wine


Step 1: Rinse the chicken well.

Step 2: In a container large enough to hold the brine and chicken, squeeze in the fruits and mix together the onion, cinnamon, cloves, peppercorns, peppers, water, sugar, salt, squeezed citrus peel, lemons, limes and white wine brine.

Step 3: Stir ingredients until the sugar and salt are well incorporated. Submerge the chicken and cover.

Step 4: Refrigerate overnight or up to three days stirring each 12 hours or so to be sure the salt is not separating from the liquid.

Step 5: When ready to cook, remove from the brine and rinse well, being sure to remove any peppercorns, cloves, or pieces of onion hiding under the skin.