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 for very crispy skin. We use our Butcher’s Salt for this version, but any salty Spice Blend will do the trick.
|1.||Season both sides of chicken thighs with Butcher Salt. Place in the fridge either very lightly covered or, if possible, open to the chilled air of the fridge. Dry brine for at least 6 hours or overnight.|
|2.||When ready to roast, preheat the oven to 400°F. Remove the thighs from the fridge 30 mins before roasting. Rub the thighs liberally with Shallot Extra Virgin Olive Oil.|
|3.||Roast for 20-30 mins or until a meat thermometer registers 165°F. If the thighs are getting too brown during the cooking process, reduce the heat to 350°F and tent loosely with foil.|
|4.||Once cooked, allow to rest for 5-10 mins before serving.|