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.
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