May 1, 2013 5:29 pm
Updated: May 1, 2013 7:36 pm
I used the brine Doc Simonson posted in his blog only I did a chicken and oh yes I will be doing that again. I brined leg quarters with bone and skin for 5 hours and then baked them at 400 until cooked through. The skin did not crisp up but that was
okay because the meat was juicy, tender and flavorful. Next time I want to try it on chicken breast. A meat I have a horrible time making juicy and tender.
I made what I call dirty rice as a side dish, if the chicken hadn't turned out the rice would have been the main dish. The rice dish was made up of rice, spicy sausage, celery, carrots, onion, red bell pepper, & red beans all cooked together with
a little wine for the base. One of Bill's favorite dishes.
I sliced the meat off the thigh bone so you could see just how juicy the meat really was. Hey Paula notice my new fiesta ware plate a new color for me.
chicken close up