Butterflying is the secret to this juicy, flavorful, and quick-cooking chicken dish.
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Try a fruit-forward red wine with spice elements and moderate oak and tannins, like the Rosenblum Cellars Vintners Cuvée XXVIII Zinfandel, California; Bogle Winery’s Old Vines Zinfandel, California; Deakin Estate Shiraz, Victoria; or d’Arenberg’s “The Footbolt” Shiraz, McLaren Vale.
Leftover chicken is delicious in Tex-Mex Chicken Salad.
This would be a very good recipe except that it is way too salty. I lowered the salt the first time a bit in the brine, but it was still too salty.Not sure how much to use, but maybe reduce salt by 1/3? At least.Nice flavors otherwise, but chicken is almost inedible for us.
I have made this many times and it is always so good. I recently used the brine for grilled chicken wings. Yummmmmmm.
Beautiful bird and all that was promised in the recipe- moist, tender, flavorful, a little spicy. The recipe makes enough to brine 2 chickens. One got cooked after a 2 hr soak and tomorrow is the next one.
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