I don't brine the skin, I usually rub it with a mix of olive oil, garlic, salt, pepper, rosemary, thyme, basil, and whatever other spices strike my fancy. There's a standing rule in the Kitty Den that all skin must be eaten the day of cooking, as it's just no good reheated.
Be polite, please. (also I'd like to add that I reserve the right to delete any and all comments that I find offensive, argumentative, or just plain tiresome.)
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Okay. I'll be the first to admit it. Even if there isn't enough to get full on.
ReplyDeleteUhhh, I think I'll stick with real bacon.
ReplyDeleteThe skin IS the best part, esp. if you've brined the bird before roasting. All that flavor gets infused into the skin and makes it crazy-tasty.
ReplyDeleteSorry, but that ain't bacon... at least not in the South :-)
ReplyDeletePeople eat parts of the chicken other than the skin? Huh. Learn something new every day...
ReplyDeleteI don't brine the skin, I usually rub it with a mix of olive oil, garlic, salt, pepper, rosemary, thyme, basil, and whatever other spices strike my fancy. There's a standing rule in the Kitty Den that all skin must be eaten the day of cooking, as it's just no good reheated.
ReplyDeleteI usually leave the skin on the chicken, but if I do remove it, I dip it in batter & deep-fry it.
ReplyDelete