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Unread 10-26-2013, 04:43 PM   #8
Knows what a fatty is.
Join Date: 09-07-13
Location: Mass
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I like to dry brine chicken. Kosher salt between the skin and meat. Use a spoon to loosen it up and spread inside. Then dry the skin with paper towels and let it sit in the fridge uncovered for 4-6 hours or so.
Very tasty chicken - nice crispy skin.
I used to do the water brine and you can't get away from the rubbery skin..
Bperkins01 is offline   Reply With Quote

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