I have been debating making Thomas Keller's fried chicken recipe, published last month in Bon Appetit (annoyingly I can't find it on epicurious to share with you all).
The questions I have are: -Has anyone made this? -It seems pretty labor-intensive, was it worth it? -He calls for 3 chickens in the recipe and I would like to downsize it to 1. Should I just divide the brine mixture ingredients by 3 or does this not end up to scale the same way? I am a brine newbie.
Any of your SE genius advice would be much appreciated. Thank you!