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Shala My Lickem
http://www.youtube.com/watch?v=e8lphJM4yqA
Published on Dec 16, 2012
http://full.sc/LQTHYV - SUB HERE! You want to have the most moist, tender and flavorful chicken ever? Dry brine it. You have no idea how perfect this is! Enjoy!
Print your recipe here - http://thefrugalchef.com/wp-content/u...
"Audio file(s) provided by http://www.audiomicro.com"
Ingredients
| Chicken | 4 Pound, whole, cleaned | |
| Salt | 4 Teaspoon | |
| Lemon | 1 Small, cut into half |
Directions
GETTING READY
1. Clean and pat dry the chicken with a paper towel.
2. Sprinkle salt generously over the chicken on both the sides. Add salt well between the thighs and wings.
3. Place it in the grocery bag, tie it loosely and place in the fridge for 24 hours.
4. After 24 hours remove it from the fridge. Take the chicken out of the bag and place it in a wide mouthed shallow dish.
5. Put the dish in the fridge for 1 hour to dry the chicken.
6. Preheat the oven to 400 degrees F.
MAKING
7. Put a roasting rack in a baking tray and place the chicken on it. Pat dry with a paper towel in case it has droplets on it.
8. Squeeze a lime all over the chicken (both sides) and put the rind inside the cavity.
9. Place the chicken in the oven and broast it for 30 minutes breast side down.
10. After 30 minutes, remove the chicken from the oven and flip it to the other side.
11. Reduce the temperature of the oven to 375 degrees F.
12. Place the chicken back in the oven and resume cooking for another 1 hour or till the chicken is done (juices run clear on cutting).
13. Remove from the oven and let it sit for 15 minutes for the juices to be absorbed into the chicken.
SERVING
14. In a serving plate, carve the chicken and serve it warm with bread, salad, mashed potatoes or any other side dish of choice.
TIPS
The amount of salt used should be 1 teaspoon salt for 1 pound of chicken.
Salt used can be infused with herb to enhance the flavor.
1. Clean and pat dry the chicken with a paper towel.
2. Sprinkle salt generously over the chicken on both the sides. Add salt well between the thighs and wings.
3. Place it in the grocery bag, tie it loosely and place in the fridge for 24 hours.
4. After 24 hours remove it from the fridge. Take the chicken out of the bag and place it in a wide mouthed shallow dish.
5. Put the dish in the fridge for 1 hour to dry the chicken.
6. Preheat the oven to 400 degrees F.
MAKING
7. Put a roasting rack in a baking tray and place the chicken on it. Pat dry with a paper towel in case it has droplets on it.
8. Squeeze a lime all over the chicken (both sides) and put the rind inside the cavity.
9. Place the chicken in the oven and broast it for 30 minutes breast side down.
10. After 30 minutes, remove the chicken from the oven and flip it to the other side.
11. Reduce the temperature of the oven to 375 degrees F.
12. Place the chicken back in the oven and resume cooking for another 1 hour or till the chicken is done (juices run clear on cutting).
13. Remove from the oven and let it sit for 15 minutes for the juices to be absorbed into the chicken.
SERVING
14. In a serving plate, carve the chicken and serve it warm with bread, salad, mashed potatoes or any other side dish of choice.
TIPS
The amount of salt used should be 1 teaspoon salt for 1 pound of chicken.
Salt used can be infused with herb to enhance the flavor.
R
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