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Jan 31, 2005 12:42 PM

bouchon brining update

  • t

thanks to all for the comments on bay leaves. the recipe ended up being a total success, despite all the misgivings. i didn't even brine it for the full 24 hours and the chicken was moist, flavorful, succulent, etc etc. highly recommend the bouchon brine. (i did end up stuffing the chicken with lemon, shallots and herbs, which the book does not recommend).

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