Chicken week

Another chicken dish. We brined a whole chicken with this recipe and roasted with the recipe from the queen of California Cuisine, Alice Water's restaurant, Chez Panisse.

The chicken was in the water (with Coarse salt, sugar, Juniper berry, All spice, garlic, Thyme) for 24 hours in the fridge.
I know this photo is not appetizing...more like a dead body in the water....



Is it ready? Check the thermometer....Yeah, It is done!





Cutting the string and free the bird...Ohhhh, Oishiso...(looks delicious)Because of the brining, the meat was very moist and juicy.