We have a new house guest, Follow.
He is in the “cone of shame” while he recovers from his trip to the vet.
He also loves hugging people.
I wanted to make him something really special to make him feel welcome. I looked in my All About Roasting cookbook for some ideas. I like this book because it breaks down the science behind roasting everything and includes a million delicious recipes. In regards to chicken, the writer, Molly Stevens, describes how you can prep chicken two different ways: in a wet brine or dry salted. I used the brine method this time to create my tender and juicy chicken. This recipe is a take on my Lemon-Tarragon Chicken recipe.
For the brine, I used:
- 1 gallon cold water
- 3/4 cup kosher salt
- 2/3 cup sugar
- 1/4 cup olive oil
- 2 lemons and their juice, quartered
- 1 bunch tarragon leaves (this is optional, but I love this flavor with chicken)
Now that you’ve roasted an amazing chicken, learn how to properly carve a chicken.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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