Dry Brine Chicken | Edible Bozeman
Dry brine your chicken for 1–3 days, then grill it in a cast-iron skillet for perfectly juicy meat and crispy skin. Perfect for a weekly meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Ingredients
- 1 small pasture-raised chicken, about 3 pounds
- Kosher salt
- Freshly ground black pepper
- Up to 1 cup chicken stock
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