9 comments


  • [...] There are two ways to brine…there’s a dry brine (aka dry rub) and a wet brine. The dry brine is exactly what it sounds like. You rub salt, or a mixture of salt and herbs, on the exterior of the bird and refrigerate it overnight. The salt initially pulls moisture out of the meat but then the meat pulls the moisture, including the salt and flavorings, back into itself. I use this technique when I make my dry brined roasted chicken. [...]

    November 05, 2013
  • [...] of Tyler Florence’s Balsamic vinegar and honey roasted Cipollini onions to go along with a roasted chicken and green salad.  When I plated everything up, I felt like June Cleaver.  If I had been wearing a [...]

    March 07, 2011
  • I have to tell you that is one sexy looking birdie. I too love roasting the whole bird for the same reasons & then some. Lucky you to have that leftover seasoning :) xo

    December 30, 2010
  • great post as usual!

    May 03, 2010
  • Amy

    Fantastic! I just happened to have some brine in my pantry leftover from Thanksgiving! I have never made a roast chicken by myself, as the Whole Foods version is just so easy to pick up. But I gave it a go, and it was amazing. My kids asked for seconds and thirds, and two of them even asked if they could take the chicken in their lunch tomorrow too. : ) The brine seasoning I used was Williams Sonoma Citrus & Herb Brining Blend. Thanks for sharing. I always look forward to your new blog entries.

    April 28, 2010
    • Amy – I am so glad to hear that you and your kids loved the chicken! I’ve got so many leftover pieces parts around my pantry that I love finding ways to use them up.

      April 29, 2010
  • Yum, nothing like a perfewctly roasted chicken.

    April 27, 2010
  • That’s one good looking roast chicken!

    April 26, 2010
  • oh I adore roast chicken and so does our carnivore lil one he he

    April 26, 2010

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