atom · cooking / technique
Brine chicken for juiciness
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Choose dry over wet.
Salting the surface directly (dry brine) seasons deeper and crisps the skin. Wet brines add water you then fight to brown off.
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Use the right amount.
One percent of the meat weight in salt: a teaspoon per 500 grams, all over, under the skin where you can.
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Give it time uncovered in the fridge.
Four hours minimum, overnight ideal, on a rack, uncovered. The air-drying is the skin’s secret.
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Do not rinse.
The salt has moved inside. Pat dry if wet, straight to heat.
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Skip extra salt in the recipe.
The bird is seasoned through. Sauces and rubs go salt-free or the sum overshoots.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
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