Dry Brined Roasted Chicken
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Recipe Summary test
A good rule for the salt mixture is 1 tablespoon per 5 pounds.
I prefer fresh herbs if I have them on hand, but either work fine.