I am going to be making a rack of pork this weekend. I was thinking about brining it to maximize juiciness, but I really wanted to make a sauce from the drippings. Would the sauce be too salty? If so, any other recs to ensure it stays moist?
Chicken and dumplings are a notoriously time-consuming enterprise, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this is the recipe for you.