Bigger than what?
than Cornish game hens.
Seriously, 12 hours or so, and youāre okay.
And itās not really a two day process, itās more of when youāre putting your weekly groceries away, plop the chicken on a sheet pan/rack, rub with kosher salt, and stick it in the fridge, next to all the other meat you bought for the next few days. Iāve let it sit for four days before I got around to cooking it. Tasted great.
Definitely! And Iāve even gotten WF air dried chicken and cooked the same day. You donāt get the brine effect but the skin is wonderful. Now if I could just find small birds. Maybe robert is right Cornish hens?
If you can find Sheltonās in your area, they have 2.5 pound chickens which are perfect for roasting.
Iāve never brined a chicken in my life. Turkey always, but not chicken. Like @Bookwich, I do salt the chicken inside and out before putting in the fridge. But thatās only if I feel like it. Iām sure brining makes white meat a tad more tender and I can tell when a restaurant has done it. But I just donāt find it to be worth the extra step, if you know how to cook it right. Itās my favorite meat, so Iāve been cooking it since I was seven. Yep, my mom let me start cooking at seven.
Oh and to stay on topic - I do finger my breasts and massage my thighs like Ms. Judy .
Hereās the thread where I asked people to give their opinions of other recipes only if they had made the Zuni one.
I read these posts again. I didnāt realize people consider salting a chicken to be brining. Then okay, I do brine my chicken sometimes .
That was a good thread cath.
Thanks, TC. Itās why I donāt use another method. A lot of those people are/were far better books than I. I try not to reinvent the wheel.
Very user friendly siteā¦to find out theyāre not withing 250 miles of me Ah well, thanks anyway.
Dry brine though - needs more time. I love the bread salad recipe.
As a Valentineās Day/her boyfriendās birthday present I sent ebeth to Zuni for roast chicken. They were very happy. Love the salad as well - slight change after Judyās death - they roast the greens now. I tried it and it is great. Such a shame she passed at such a young age. I grow red mustard greens in the backyard in her honor.
Zuni picture!
Her death really rocked the food world.
Interesting about the salad. Iām doing a couple of enormous bone-in, skin-on breasts (over 3# for TWO) this weekend when some family is coming up. Maybe Iāll do that salad. The little grands wonāt eat it but they donāt eat salad - other than the non-lettuce components - but the four adults sure will.
Of course they do. Itās easy sheet-pan cooking for the line, compared to actually sautĆ©ing or braising a vegetable.
Hereās the recipe:
I have it, thanks.
So itās actually more work - not much - to roast rather than leave fresh.
Iāve never heard of roasting arugala.
Hmm. Iāve tossed it onto roasting vegetables many times.