9.321
22 (Thu) November 2018
Roast Chicken
3.0
by me
at home
-BGC (One Serendra), Taguig, Metro Manila, Philippines-
with the Family
A first try at brining the bird before the roast. The flesh did come out juicier, but the skin turned out kinda weird, perhaps because of the residual moisture in the skin.
There’s a solution to that problem – Dry brining!
You get the benefits of brining without the soggy skin, and much easier since you don’t have to worry about submerging a whole bird (especially if it’s a large one like turkey)
https://www.seriouseats.com/2019/12/how-to-dry-brine.html
I am intrigued. I will try it. Stay tuned.