Melissa clark's feta-brined roast chicken
Roast
There are many of us—most famously Julia Child—who would call a simply roasted chicken a perfect food, one that’s hard to imagine improving upon. <br />But while sometimes you want the simply-seasoned perfect sort of bird like Julia did, sometimes instead you want an herb-crusted, crackly-skinned, salty-briny-juicy pop in the mouth perfect sort of bird. This is the latter. Adapted slightly from the <a href="https://cooking.nytimes.com/recipes/1017152-feta-brined-roast-chicken"><strong>New York Times</strong></a> (January 28, 2015).
Share:
0
17
0
Comments