How to roast a chicken?
I am probably the last Jewish woman in the world not to know how to roast a chicken to produce a delish and juicy bird. However...
We had such good results using the Alton Brown brining/roasting process for turkey for Thanksgiving.
Is this a method that can be used for chicken? If so, how to modify the recipe (or do I even have to modify?).
Thanks in advance for any help you have to offer. I am roasting two chickens for Chanukah dinner on Sunday and would love it if they came out good and not dry like all my previous attempts have.
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