Even better than the ones at the Renaissance festival. And all it takes is a simple brine and a little patience.
Oct 26, 2016 posted by David Leite
As its name implies, this simple roast hen ridiculously easy and turns out a superlative bird with shatteringly crisp skin and surprisingly juicy meat. No surprise that it’s the same technique that Thomas Keller uses.
- Quick Glance
- 10 M
- 1 H, 30 M