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Notes
Chicken
Dry brining takes at least 48 hours, giving it a “cartoonish” pinkish-red tint. A 3.5 lb Whole Chicken will take about 1.5 hours to fully cook.
Check Out My Other Chicken Recipes
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FAQs
Why dry brine for 48 hours?
Salting ahead seasons the meat all the way through and dries the skin, which is what makes it extra crispy in the oven.
What temperature is chicken safe to eat?
165°F (74°C) in the thickest part of the breast. Use a probe thermometer and pull the bird just before, as it rises while resting.
Can I dry brine for less time?
Yes. Even overnight helps. The longer the brine, the crispier the skin and the juicier the meat.
Grab a nice, large Iceberg Lettuce Head. You can get about 7 to 10 Wraps from half a head.