Now that things are looking much more chipper, I'm going to spend my dad fiddling with a brine and roasting a chicken for dinner. I've been playing with different ideas but I think for my first attempt at brining I'm going to keep it simple and see what the bird tastes like with a basic salt/sugar/water bath. Figure I can base all future decisions (including whether I like brine roasted chicken at all) off of today's experience.
Anybody have any tips? One hour until I submerge supper.
4 comments:
turn out well?
-d
It did actually, considering I didn't even put anything on it after patting that sucker dry and popping it in the oven. Gives it a little bit of flavour, the skin was super crispy and it was really really moist. I was impressed.
Should we start up dinner club again? mister gourmet chef?
Sure. We'll change the rules:
1) Simon publishes a menu, a price, and a date & time.
2) Dinner club RSVPs
3) Simon cooks and serves us dinner.
-d
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