Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Question about Zuni Roast Chicken recipe


Home Cooking 7

Question about Zuni Roast Chicken recipe

brownonthebeach | Dec 17, 2007 10:27 AM

Kind of stupid question, but will ask anyway...
When she talks about brining the chicken (excerpt from recipe below), does the salt go under the skin or on the skin? I've tried it both ways. I'm guessing the intention is to draw the water out of the skin so it crisps up nicely, but unsure. Thoughts?

"Season the chicken liberally all over with salt and pepper {we use ¾ teaspoon of sea salt per pound of chicken}. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate."

Want to stay up to date with this post?

Recommended From Chowhound