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25 Comments
thomas F.
April 8, 2018
This recipe is a direct descendant of Judy Rogers’ astonishingly delicious roast chicken from Zuni in San Francisco. Everything from the brining to the start in a hot skillet comes from Judy. Just sayin.
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January 17, 2022
you know IF I YELLED PLAGIARISM for every recipe copied and copied again, I am afraid that we would all die of little to eat. Your comments, Deborah A, are laughable. Offensive to me. I have used many renditions of this recipe and am always delighted to see the twist other cooks make to this recipe. Please don't plagarize your Grandmother's and Mother's recipes. God forbid!
Rachel F.
June 5, 2017
Any suggestions for those of us who keep kosher and therefore do not mix dairy with chicken?
Kristen M.
October 7, 2019
Hi Rachel, apologies for the very late response to say—pickle brine! (Or olive brine, etc.)
cookinalong
June 3, 2017
I've made Melissa's version a few times and we all loved it, but a few days ago I wanted to make it again & didn't have time to make a grocery store run for feta. So I substituted some of the whey I always have in the fridge left over from making greek yogurt...Divine! Not the same as Melissa's recipe, but absolutely wonderful. Had to fiddle with the seasonings a bit, mostly the salt, but it was a tremendous hit.
Steven W.
April 16, 2017
I often feel bad that I do not have any love for feta---it's used so often in s many things that seem rather delicious. But I just can't handle the taste! It's not the strong flavor ( I love all the strong cheese and such) it's just ----shudder. Oh well, I will take the suggestions to brine in pickle juice or the old idea of buttermilk! The rest of this sounds terrific.
Lynnie
April 17, 2017
Hmmm...not all feta is equal. I am in a middle eastern extended family and we eat a lot of feta. There are many varieties heralding from fifferent countries (Greek, Bulgarian, Israeli, French and more...) and types of milk (cow, goat, sheep). They vary greatly in how salty and how sour/strong they are. French feta is awesome: goat milk, low salt, smooth texture, creamy flavor. Valbraiso is the llading French brand and the best value for it is at Costco. Maybe this or other varieties might be appealing...
Steven W.
April 17, 2017
Thank you very much. I am a grown up man and I suppose I should let go of my impression! I will take your advice about embracing other types---it never really occurred to ne that there were that many different kinds, but of course there are---there more than cheddar, right? I will begin with French, if I can find it (I am quite rural.)
tastysweet
June 23, 2017
I have been searching for French Feta for so long I have given up. I have never seen it at Costco here in SW Florida. Naples/Fort Myers has two Costcos to boot. Any suggestions as to other places to locate?
jane
February 13, 2019
Bill’s Imported Foods in Mpls carries all the different Fetas. They are on Lake Street. Great place for Greek and other Mediterranean foods.
Twinsx2mom
April 16, 2017
Any non-dairy sggestions? Thanks
Rhonda35
April 16, 2017
Use a regular salt and herbs brine - you can do a search for a brine that meets your needs. I use leftover pickle and olive brine for my oven-fried, as well as roasted, chicken. Works great and tastes delicious!
Susan W.
April 16, 2017
I've been using a feta brine since the first article came out. I have a fabulous grocery store that gives me feta brine for free.
I heard that Chick Fil-A brines their chicken in pickle brine. I've never been to one, but I was intrigued. It's fabulous. I brine tenders in pickle brine, coat them in almond meal and pan fry them for my granddaughter. She eats them like there's no tomorrow.
I heard that Chick Fil-A brines their chicken in pickle brine. I've never been to one, but I was intrigued. It's fabulous. I brine tenders in pickle brine, coat them in almond meal and pan fry them for my granddaughter. She eats them like there's no tomorrow.
Bruce69
October 6, 2019
How or where can I find this recipe? I’m new to what food52 so please excuse my lack of knowledge. I tried to do it online but got nothing. 😢
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[email protected]
Kristen M.
October 7, 2019
Hi Bruce, if you're looking for the recipe this article talks about, it's linked at the bottom of the article (look for the "View Recipe" button) and I'll paste the link here, too! https://food52.com/recipes/69859-melissa-clark-s-feta-brined-roast-chicken
AntoniaJames
April 12, 2017
Frankly, I think it's the dairy in the brine that creates the magic here, though I have not tried this recipe. I'd be interested in seeing a comparison of soaking in a feta-enhanced brine vs. brining in a non-dairy solution, like pickle juice. (Food52 Editors, are you listening? I'm not sure anyone else has ever addressed this.)
Just an idea . . . . ;o)
Just an idea . . . . ;o)
littleBeachKitchen
April 16, 2017
AJ...as usual, spot on. I'm also thinking casein working here vs.the vinegar/salt combo. LBK
Rhonda35
April 16, 2017
I haven't tried this recipe yet, so I can't make a comparison. However, I've been using leftover pickle and olive brine for my roasted/oven-fried chicken for years. I keep a jar in the fridge and add to it whenever we've used up the pickles, etc. from other jars. In this vinegar-and-salt-loving house, it doesn't take long to have enough brine for a bird! The flavor is fabulous!
Lynnie
April 17, 2017
Sounds right...not unlike buttermilk soak for fried chicken or yogurt-based marinades for tandoori... the lactic acid thing works wonders on proteins (same reason epic beauties likeMrie Antoinette legendarily took milk baths...skin softening.)
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