So I came back from Pittsburgh and had no food. I only had my bag of hens from the other week, so I decided to cook them up. One went immediately to become chicken stock in the crockpot, but the other four, I did two recipes. One of them was brining.
I used this recipe provided by the most awesome Kim. And that’s a website I need to explore and add to my newsfeed. Being, you know, out of my element because of the trip and stuff I followed it to the letter, including using hot water from the tap, something I usually don’t like to do since I think it’s a waste of energy (and dissolving stuff from the pipes into the water).
After brining for eight hours I took them out, sprinkled a little salt on top of them (I used celtic sea salt here instead of kosher which I used in the brine) and roasted them for half an hour in the oven.