I have a question about the recipe "Moorish Paella " from NWB.
when you brine the chicken, is that with a brining solution or do you just heavily salt it?
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In this case, it's a "dry brine" so there's no water added to the salt to make a solution.
A wet brine also works. Put the chicken in salted water and let it sit for at least a few hours if not over night.