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T-Day preflight

Tonight's dinner is an "Eggsperiment" in preparation for a rather large gathering this year on Thanksgiving day.[p]Here's where I am so far.
1 whole *chicken* (Smaller crowd tonight than TDay) has been sitting in a brine consisting of:[p]1 gallon of water
1 Cup Kosher salt
1 can of apple juice concentrate
a few smashed garlic cloves
1/2 cup honey
a handfull of fresh herbs (Rosemary, thyme, sage, and the like)
Fresh cracked pepper[p]At roasting time, I'd like to dry it for a bit to forma pellicle, and then I'll stuff it with some onions, apples, and orange pieces.[p]Any advice for times and temps? I'd *guess* that I'm looking for about 300 for a couple to few hours.[p]Also, I've never done the drying of the skin thing; how exactly should I go about that? I'm assuming that forming a pellicle on the skin will give me a crispier skin, right?[p]Thanks all, and happy Sunday,


  • bc,
    I use a small fan on the bird for roughly an hour, however left in the refrigerator uncoverd overnight works well also...nde

  • Strmn2smoke,[p]Small fan it is! I'd like to make this bird tonight.[p]Thanks,

  • bc,[p]I know many of you will be working with onions (can you cook without onions or "Eggs"?).To minimize the mess of bits of dry onion skins flying all over the kitchen soak them in cold water for 15/20 minutes before cutting....nde

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