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.
Pour a bone-dry, crisp Italian white without oak. Try the Stephano Massone “Massera” or the Gini Soave Classico.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?