Make a simple roast chicken even better by using the pan juices to make a tangy, light sauce. The dry-brining technique helps produce juicier, more flavorful meat without the hassle of brining.
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Pour a bone-dry, crisp Italian white without oak. Try the Stephano Massone “Massera” or the Gini Soave Classico.
The chicken meat was perfect--moist and delicious. The skin, however, didn't brown up as much as in the photo, which was a mild disappointment. The sauce was yummy, although a bit on the salty side. Don't add salt without tasting first. That said, will be making this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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