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?
Kristen is the Creative Director of Food52
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.
Please enter a valid email address.
Well played. You deserve a cookie.
It's vintage-inspired, brass, and all yours
Our Own Line of Home Decor!
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.