753: An Homage to the Refrigerator
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
How to Dry Chicken Better
The most compelling chicken dishes American cooking history is Judy Rogers from Zuni Cafe. She actually uses herbs, salt and then it requires that you let it sit in the fridge for three days. So when we say dry chicken, all we're just doing is potentially removing some of the moisture between the skin and the meat. It has both a textural and a flavor improvement.
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