4 Comments

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

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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?

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What temp do you cook it at? Assuming it’s not 500 degrees

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