Peter Aitken wrote:

>"Beth" > wrote in message
...
>
>
>>Hi!
>>I'm going to be brining a chicken, and I can't seem to find a recipe that
>>involves much more than brining, then cooking.
>>
>>I have an herb-roasted chicken recipe that I like - could I brine and
>>
>>
>rinse
>
>
>>the chicken and then prepare the chicken with my usual recipe? It's
>>basically herbs in melted butter, rubbed over the chicken.
>>
>>Or if anyone has a more flavorful, tested recipe for a brined chicken, I'd
>>appreciate it! Thanks,
>>
>>
>>
>
>Just use any recipe for a brined chicken. Other than a reduction in the salt
>you add, there are no changes needed. Note however that brining gives
>advantages for fried and roast chicken and not for stewed.
>
>
>
>
What he said....'cept I like to air dry mine overnight in the frige
because it produces a crisper skin.



--
You wanna measure, or you wanna cook?