I was prepared to be unimpressed with our brined chicken. After all, how much better could it be simply from soaking in salt, sugar and herbs overnight? Answer: a lot better. After years of trying to induce flavor into chicken–stuffing it with herbs, surrounding it with herbs in the roasting pan, pushing seasonings under the […]
After sitting in a bucket of brine for 24 hours, our roasting chicken found a place on a wire rack set over a baking sheet and sat thus for another 48 hours uncovered in the refrigerator. The instructions we are following for this Charcutepalooza project actually call for the chicken to rest uncovered for eight […]
Can you believe that after all these years of cooking, I’ve never brined a chicken? Not a turkey, either. Well, our next project for Charcutepalooza is brining. They suggested pork chops. But I’ve already brined pork. I wanted to try something different. So I chose the chicken recipe ouf of our guiding text–Michale Ruhlman’s Charcuterie. Calling […]
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