Succulent Chicken Through Brining
Brining poultry (and pork) 12-24 hours ahead of cooking makes for succulent eating. Try this Marcella's Lemon Chicken recipe with a brined bird for fabulous results.
Tag Archive | "Deborah Krasner"
A New Meat Word: “Re-Merchandise”
Tuesday, August 10, 2010
Did you know that old meat that didn't sell in its first form can be cut, repackaged and then sold as if fresh? This process can happen over and over again until it is ground. Time to learn a new vocabulary word: re-merchandise.
Where do All the Chicken Heads Go?
Friday, May 21, 2010
Why is it shocking to find the bits I know are part of the bird? Where do those bits go when I buy someone else's poultry at the Farmer's Market or farm?
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