Crispy skin. Juicy meat. Full flavor. You’ll get it all with our Dry Brine. We love this technique and especially love the results. We load up the roasting pan with aromatics, herbs and stock. The dripping from the turkey and the liquid in the pan will mean a very delicious gravy later on. Crispy skin? Juicy...
Dry Brining, aka early salting, we talk about it often in the shop and in our Teaching Kitchen. It’s one of the techniques we teach in our Cook the Book classes that feature Salt, Fat, Acid, Heat by Samin Nosrat. Bone-in, skin-on chicken thighs are the perfect protein for this technique. The early salting makes...
Roast chicken and Sunday supper were just meant to be together. Dry Brine Blend goes to work on the chicken to deliver crispy, golden brown skin once it’s roasted. Rub Rosemary Extra Virgin Olive Oil on the exterior then garnish with the fresh herb to makes all your rosemary wishes come true. We made a...
There’s nothing better than Sunday Roast Chicken with its juicy interior and crispy exterior. The method we turn to for the best results is the Zuni Cafe method. This simple technique is also known as dry brining, and in this version, we grab our 18 Spice Chicken Blend and Roasted Garlic Olive Oil. Fab results...
Drumsticks are a great, crowd-pleasing grilling option. We load up these legs with our Memphis Dry Rib Rub and give them some drying time in the chilled air of the refrigerator. This “dry brining” along with the salt and spices in the rub help yield a super crispy skin. The sweet-savory flavor along with the...