Many factors influence the taste and texture of commercially raised chickens, but salting or brining the bird is the key to success.
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More Clips From This Episode
- Remote Meat Thermometers
Relying on time estimates to tell when a roast is done is a recipe for disaster—here is the perfect weapon for perfectly cooked meat.
- Pan-Roasted Asparagus with Toasted Garlic and Parmesan
Is it possible to get great grilled flavor from a simple stovetop recipe?
- Chicken
Many factors influence the taste and texture of commercially raised chickens, but salting or brining the bird is the key to success.
- Crisp-Skin High-Roast Butterflied Chicken with Potatoes
High oven temperatures produce crisp, brown skin—as well as dry-as-cardboard breast meat and five-alarm smoke. We solve the problems.
