Mmmhhh, that looks like perfect chicken. I've had pork roast in a salt crust, but never poultry.
Ooooh. It's amazing! And not even a salt crust, really. The salt is rubbed under the skin and then over the skin and then rinsed after sitting a few minutes. I think it really helps enhance the flavor, of course, but also tenderizes and keeps the meat moist. I will definitely be making this again.
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