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(Pasta alla Bolognese)

Feta-brined Roast Chicken

2/23/2017

1 Comment

 
I've roasted a lot of chickens over the years and have experimented with many different methods (see my classic roast chicken recipe here). I recently came across a new recipe from NYTimes food writer Melissa Clark and it calls for brining the bird with feta and whey. It's truly a game changer and makes for an incredibly flavorful and succulent bird. The extra time is worth the effort and be sure to source the best chicken possible, ideally from a local farm.
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Picture
While the chicken is roasting be sure to saute up its liver as a delectable snack!
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Picture
For the full recipe and video of Melissa Clark composing this dish visit NYTimes.com at this link.
1 Comment
تجهیزات کافی شاپ link
9/8/2018 12:56:15 am

This pictures deserved yet another comment, fantastic! thanks for the sharing.

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    James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com

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