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roast chicken problem
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sf
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On 24 Aug 2004 07:37:38 -0700,
(mailbox girl) wrote:
> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
Have you tried a vertical roaster? I crank up my oven to
375 and the skin is crispy every time.
sf
Practice safe eating - always use condiments
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