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Unread 10-11-2012, 01:31 PM   #17
QDoc
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Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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I've become lazy. Using LA times research and Judy Rodger's Zuni chicken I no longer wet brine.
Use 1 TBS salt per 5 lbs of bird. Use either frozen or fresh . It makes little difference.
After salting place in a plastic bag and give it a rub every day for three days. Use herbs if you wish. Remove from the bag rinse lightly and let it sit in the fridge for 24 hours to dry the skin. I like to mix a tsp of brown sugar with 1/4 cup of butter to use as a slather and brown the bird. Cook 350-375 till 165 in the breast. Wrap in foil and let it rest on the counter till serving. Frige it if it drops below 140 or put it in a oven to keep above 140 till serving.
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