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4 hours ago, Mjx said:Not clear why you'd want to use a hydrocolloid, but I suspect you will get equally good, if not better, results if you just do a dry rub with salt and perhaps a some herbs/spices for a couple of hours.
AKA : seasoning! But still important to start with a good chicken. Poulet Bresse, or something similar (since those are not that easy to find).
4 hours ago, Mjx said:Not clear why you'd want to use a hydrocolloid, but I suspect you will get equally good, if not better, results if you just do a dry rub with salt and perhaps a some herbs/spices for a couple of hours.
AKA : seasoning!
