Just watched one of the cooks (and I use the term cook on purpose) on FN take a chicken out of brine and toss directly into a roasting pan and then add a rub mixed with butter under the skin and over the skin that has an additional Tsalt.
Now I love my salt, but you rinse a brined bird, and do not add another Tb of salt under and over the skin.
What stupid advice, recipes and techniques have you seen? I know I've seen a LOT.
Updated 1 year ago | 41
Updated 1 year ago | 12
Updated 1 year ago | 10
Updated 2 years ago | 3
Updated 1 year ago | 1