Recreating the rotisserie chicken
One of the few
store-bought foods that Mark and I still consider a guilty pleasure is
the occasional rotisserie chicken. That makes me want to learn to
cook a chicken as succulently delicious so I can make an equally tasty
(but more nutritious) version at home. My first experiment
involved brining one of our homegrown chickens with pepper and garlic added to the salted water, then roasting
the bird while basting with butter. The result was tasty,
but the leg meat was still a bit tougher than I would have liked.
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