You are reading a single comment by @Aroogah and its replies.
Click here to read the full conversation.
-
Nice! Needs buttermilk though. The acid in the buttermilk helps to break down the meat and adds a nice tang to the final product.
I did this the other weekend. Spatchcock-ed and mesquite smoked. Soo tasty. I do love my Oxo poultry scissors.
I do need to work out a better finish for the skin though.
1 Attachment
-
Aroogah
cornelius_blackfoot
dancing james
Fried some chicken thighs on Sunday that I brined last week. And they are super tasty even if I say so myself. A bit salty, as I left them in the brine a half hour or so too long, but even with the frying and the crispy exterior, the flesh is still moist and flavourful.
Will do again..