I thawed out a chicken from my local farmer in anticipation of this week’s Dark Days Challenge meal. DH wanted to try brining it since he claims my crock pot version turns out too dry. “Store chickens have all that stuff injected in it,” he said, “so I want to experiment and see if I can get a free range chicken more moist.”
I should tell you that he has an engineer’s mind, as he designs tool & die equipment all day. So he approaches everything very scientifically. This is a plus when he’s homebrewing, but slightly annoying in the cooking department so I have pretty much turned over all of the meat-cooking to him.
As a side note, I don’t know how DH could live without his Char Broil Big Easy Infrared Smoker, Roaster, and Grill (yes, that’s an affiliate link in case you’re wondering!)
The Verdict: OK it was good, but I’m not sure it’s “better” than my crock pot version, other than the skin. I completed the meal with some purple baked potatoes (which I had grown at my Dad’s place last summer and which are keeping quite well in our garage) and some zucchini relish that I made last summer and forgot about. The relish was awesome and I wish I’d made more of it.
This post also shared with Menu Inspiration Monday, Monday Mania, Mouthwatering Mondays, and Kitchen Tip Tuesdays
Your yard bird looks so good. I can almost smell it. Thank you for sharing and Merry Christmas!