Brining is the key to a moist and flavorful chicken, whether it's roasted, grilled or fried. Dry brines are best for achieving crispy skin in a flash, and wet brines yield the most tender meat. Buttermilk needs just salt and pepper to turn it into a tangy brine perfect for fried chicken.
Chicago-area hospitals compete on more than patient care, and are bringing popular eateries to their campuses for staff and visitors. A University of Chicago Medicine pavilion will have a Wolfgang Puck Express and a Starbucks, but the hospital also plans to open a small grocery offering organic foods and chef-prepared hot foods.
A report by a food industry lawyer and health advocate raises concerns about the number of big food companies with sponsorship ties to the Academy of Nutrition and Dietetics. The AND is surveying some member dietitians about their opinions on the corporate sponsorship issue.
Joan Bailey, co-owner of Dexter's Jamaican Restaurant in Toledo, Ohio, said the restaurant's food gets its distinctive flavor from spices including thyme, allspice and scotch bonnet peppers. Recipes are included here for jerk chicken, peas and rice, and curry chicken.
In roasting a chicken, how important is that crispy brown skin to the perfection of the dish? The classic French method of roasting ignores crispiness to focus instead on flavor and texture. After comparing different techniques, this writer shares what he thinks makes for the juiciest roasted chicken.