Brine baby brine
Sunday was the first time I brined a chicken and I can honestly say that I will never make a whole roasted chicken again without first completing this step. It was more tender, more succulent and more flavorful. For those of you who have had tasty Kosher chicken meat, this is the closest you will get in terms of flavor. It’s as simple as this:
Bringing chicken
1 Gallon water: 1 cup kosher salt
Soak the chicken for 1.5 hours and pat dry.
Season with white pepper only (no excess salt is necessary) and stuff the cavity with your favorite herbs (please see my earlier posting in The Daily Dish about a cooking a perfect roast chicken).
And definitely let me know after you try to brine, I’m sure you will agree this makes the world of difference.
