Mexican Tropical Brined Chicken

In the February issue of Sunset magazine outlines 3 techniques for the perfect roast chicken. I was curious about brining, Lang was excited about "cooking with science" and the Mexican Tropical Brined Chicken recipe matched our love of citrus and chili. And I got a mini lecture on reverse osmosis to boot!

I normally roast a chicken following a combination of Marion Cummingham and Jamie Oliver's directions. Brining was a whole new experience for me- you start it 8 to 12 hours before cooking! I was dubious that Sunset's recipe could top them, but... Gorgeous bird and, since it cooked at 400F, it was ready within an hour! Fantastico!!! It got a little burned on the tips- next time I'll pay closer attention and tent those area like the recipe recommends.

some people you can drag into the future, others leap into with joy, don't pull so hard, I'll get there eventually.

I like the idea of blogging recipes, do I have to put down the failures, too?

Mom

Mom & Ann

Mom and I are checking it out. She likes the layout. Should we change the name?

Test Post Response

I like it. It is sweet, but so are all of us. Made a horrible chili recipe this week, which will NOT get posted...

Test Post

This is what a post will look like. We can add photos as well. What do you think?