EricMBloggie

This is the roast chicken from America’s Test Kitchen via Paupered Chef where you rub baking powder, salt, and pepper all over a thoroughly dried bird and let it dry brine in the fridge for a while. The skin comes out of the cold box looking pretty terrible, but it’s all good. The pan/oven method of the Zuni Cafe takes this crispy skin and plump chicken to new heights. It doesn’t hurt that it’s local, and free-range, and not a bland, once-frozen Purdue either.

I’m excited to keep trying variations on this method because it keeps me full of delicious chicken, and supplies carcasses for stock as well.