Looking For A Tender & Juicy Roasted Chicken With Crispy Skin, This Recipe Is Perfect!
Oftentimes chicken that is crispy on the outside is usually dry on the inside. The secret to enjoying the best of both worlds is in first brining the chile letting it marinate overnight and cooking it at the correct temperatures until it registers done on a meat thermometer.
We call this our Sunday Chicken because you can start to brine it on a Saturday afternoon and bake it on Sunday night. A great dish to enjoy around the table with friends as you bid adieu to another weekend.
There may even be leftovers to pack in your lunch tomorrow. Great alone, in a sandwich, or as a salad topping.
For The Full List Of Ingredients & The Step By Step Directions To Follow Please Go To Page (2)…
Ummmm – no directions on how long to brine !!!!!!
H
Patti Schnable
We usually do ours at least overnight.
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I LOVE the skin…
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What do you mean?? Who hates chicken skin?
are you kidding the skin is the best part
Have always loved the skin!! Except if it’s boiled or baked without any coating….
i love the skin
Amber Jane Patterson Thomas Christensen
Joshua Jones gotta have it
❤️
❤️
Darlene Darling