Tuesday, March 8, 2011

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.

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