Salt & Fat: Roasting a chicken

Wherein stuff! is tumbled. A tumblelog by Karl Gunnarsson.

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Oct
26th

Tue

Salt & Fat: Roasting a chicken

When Neven and I started Salt & Fat, this is the post I had in mind. A whole, roasted chicken, one of my absolute favorite meals to cook. There’s something about the whole bird, with the crisp skin and flavorful dark and white meat that I think we lose when we pick up a cellophane wrapped skinless… [Much mouthwatering writing about chicken and then…] A crisp American pale ale goes especially nice.

Aaaaand, I’m sold. I missed this post when it was new but I’m going to as Jim recommends in it sometime soon. Hopefully very soon.

I just wonder if he’s tried brining the chicken, though?

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