Thank you! I broke down the full chicken into pieces and then salted everything with the skin on for 24 hours before removing the skin and starting on the recipe.
It tastes more thoroughly seasoned, gets a cleaner sear, and gets an extra few days of fridge life (I’ve braised salted cuts that were 7+ days old with minimal impact).
My god that looks beautiful
Thank you! I broke down the full chicken into pieces and then salted everything with the skin on for 24 hours before removing the skin and starting on the recipe.
It tastes more thoroughly seasoned, gets a cleaner sear, and gets an extra few days of fridge life (I’ve braised salted cuts that were 7+ days old with minimal impact).