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ChasnotRobert
Big_Ted
@dancing james
This morning fleur du sel, pepper, orange and lemon zest, rosemary and thyme were ground together to make a dry brine. Rubbed into a chicken and will be left uncovered in fridge for 36 hours prior to being put on the rotisserie.
The smell in the fridge is amazing. Am hoping some of the flavour and salt will be pulled into the chicken and the skin dried out. The past two smoked and roasted chickens have tasted fantastic but not all the skin has been crispy. Internet wisdom (speculation?) is that smoking chicken skin doesn’t always give the crispiest results plus the last couple of birds have been wet brined.
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