Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic and Douglas fir—a signature ingredient from their ...
Simply Recipes on MSN
The 1-ingredient upgrade for better roast chicken (it’s already in your pantry)
Dry brining involves salting meat in advance—ideally 12 to 48 hours before cooking. You simply mix kosher salt with black pepper and a few dried herbs and apply it with a heavy hand all over the ...
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