I've always enjoyed experimenting with new ingredients, and the Himalayan rock salt brine egg has earned a permanent spot in my kitchen. Roasted poultry has never been this juicy and flavorful!
When you say in step 7. add about 1/2 cup white wine or broth and juice from 1/2 a juice. What juice do you mean? Lemon juice or the 1/2 fat that was removed from the pan?
Not sure what Katie will say but when i make my spatchcock roast chicken I usually go off Samin Nosrat’s recipe. Preheat to 425, put chicken in with the legs facing the back left corner of the oven with the breasts facing the center, roast at 425 for 15-20 min unti the chicken starts to brown, then reduce temp to 400, roast another 10 min, then rotate legs to the back right corner and continue roasting until thermometer in the breast reads 165 (about 10-15 min more in my experience)
I've always enjoyed experimenting with new ingredients, and the Himalayan rock salt brine egg has earned a permanent spot in my kitchen. Roasted poultry has never been this juicy and flavorful!
Check this link: https://youtu.be/_sroHYJRHXY?si=SvMlqn9qC0lXl3hO
When you say in step 7. add about 1/2 cup white wine or broth and juice from 1/2 a juice. What juice do you mean? Lemon juice or the 1/2 fat that was removed from the pan?
What temp do you cook it at? Assuming it’s not 500 degrees
Not sure what Katie will say but when i make my spatchcock roast chicken I usually go off Samin Nosrat’s recipe. Preheat to 425, put chicken in with the legs facing the back left corner of the oven with the breasts facing the center, roast at 425 for 15-20 min unti the chicken starts to brown, then reduce temp to 400, roast another 10 min, then rotate legs to the back right corner and continue roasting until thermometer in the breast reads 165 (about 10-15 min more in my experience)