I have a question about the recipe "SAGE HONEY BRINED ROAST CHICKEN" from dymnyno. Does anyone see a problem if I substituted an equal amount of kosher salt (Morton's) for the sea salt in the brine? Thank you!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)