Discussion in 'Food & Wine' started by Tommy Tainant, Aug 7, 2017.
Eggs are big news over here. They have had to take 700000 off sale for some reason.
Oh mercy...try this.
Take a couple bone-in breast, hopefully from a butcher....take a large bowl with a good Tablespoon of salt, dash of black pepper. Place the chicken in the bowl for at least 45 minutes, no need to refrigerate...in fact don't, it makes the meat too cold before cooking.
Rinse the chicken off to remove excess salt.
Preheat oven to 425.
take some olive oil, salt/pepper/herbs of your choice and by hand smother the chicken with it.
Bake for 13 minutes, turn the heat down to 350 and reset timer for 20 minutes. Check temperature with a digital thermometer, cook a few minutes more if necessary.
This will be the juiciest chicken you have ever had.
It's all do to the brine.
where is "here"?
you also made it kosher. ------assuming it was slaughtered correctly and you did not SLATHER
it with butter--------OH!!! you used olive oil--------good gentile!!!!!!!
If you don't like chlorine in your chicken; your better steer clear of those "baby carrots" parents love to stuff in their children's faces, as a "healthy" alternative...
Canning kills everything.
I AM AS I AM-------or i am what i seem. ------for the record I put some sugar in the brine, too----
and bay leaves----and whatevah and cook it-----then cool it----then fridge it for a few hours
some foods-----those that are basic rather than acidic, can harbor BOTULISM spores that
can grow IN THE CAN---------oy.........
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