Once dry, rub the chicken in grass fed ghee, place on a roasting rack and put in the oven. (be sure to put a thermometer in the chicken breast, slightly to the right of the wishbone at the thickest part of the chicken) Take the chicken to an internal temperature of 135°F (I know...
The chicken was really tender, and although I couldn’t identify the specific elements of the brine, it just plain tasted good. The recipe calls for skin-on, bone-in chicken, and I wanted to follow that since I know bone-in chicken can be more tender when cooking. However, we both de...