Howard C. (Q&A ID 1254)
Howard C. (Q&A ID 1254)
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- Howard C. (Q&A ID 1254)
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Jennie, 1st to clarify, I'm referring to bone-in, skin-on "split" chicken breasts. After brining, rinse, pat dry and place them on a smallish rack on a similar-sized pan (like what you get in a toaster oven).
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I brine my bone-in, skin-on chicken breasts, then air-dry in the fridge before use regardless of the recipe for which they are intended: pan-seared and oven-finished; sheet pan, etc., unless obviously for stews or soup. The results have been consist…
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Makes sense, Lynn. I think I'll try it both ways and let you know which works best.
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I get all of that, Lynne. Because we "don't do wings, backs or drumsticks" -- just bone-in thighs and split breasts that I buy from a wonderful local free range farm -- I plan to make the recipe with 4 ea. thighs and split breasts. So, simply stated…