There's nothing better than Sunday Roast Chicken with its juicy interior and crispy exterior. The method we turn to for the best results is the Zuni Cafe method. This simple technique is also known as dry brining and works well on Whole Roast Chicken or pieces. We love this method for Chicken Legs!
The credit for this technique goes to the late Judy Rodgers--chef and owner of Zuni Kitchen in San Francisco. Rodgers developed this technique which she called "early salting." In essence it's a dry brining technique that involves air drying the chicken. This is an important step...
