I made it for a sweet Texan man who has made me a couple of delicious steak meals. I was dying to show off my chops. Apparently I did well because he was picking chicken off the bone, and then he moved on to my plate. I pretty much followed the recipe, except I dry brined the hens for 20-24 hours before roasting. I always dry brine chicken and steak if I'm grilling or roasting and have time. I firmly believe this is why my chicken is always juicy and moist. After his first bite, he instantly commented that the chicken was so moist. All dry brining involves is salting the meat and placing in the refrigerator for 24 hours. This helps give it a crispy skin and juicy meat. I also deglazed the pan with creme and white wine, then reduced for a sauce over my cauliflower-mash. The chicken didn't need any sauce. So yummy!
Was this review helpful?
5 users found this review helpful
I made it for a sweet Texan man who has made me a couple of delicious steak meals. I was...