You’ve undoubtedly heard of brining turkey. Well in last month’s Food and Wine, the technique was to salt the turkey and leave it in a roasting bag overnight in the fridge. Well I did it. And I liked it. The turkey was moist and perfectly seasoneed. But I also thought why not apply it to a chicken as well. I took the above chicken, rinsed it, did NOT pat it dry and placed it in a roasting bag. To that I added one tablespoons of kosher salt and a healthy portion (1 tablespoon) of poultry seasoning.
I mixed the salt and seasoning, which by now I realized that I could add any seasoning to this, and then seasoned the bird so that the salt and the seasoning would get everywhere.
I seasoned the inside and outside of the bird and left if overnight in the fridge, in the bag. The next day, I rinsed and patted it dry and placed it in my roaster. I did not salt the bird before roasting at this point. But I did pepper it well.
The result, a very moist bird. It seems that the salting of the bird draws out the moisture in the chicken and redistributes it with the seasonings. Really no need to brine anymore! Delicious!
Ciao bello! It was great fun cooking together this morning!! Allora, your genoise technique is perfetto
)! Baci, baci, Michele