Brined Roasted Chicken with White Wine Jus
Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is four hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed root vegetables.
Recipes by Michael Mettler / Photos by Steve Lenz [more]