Author: The Regular Chef

Why you should (almost) always brine your chicken

The Regular Chef38 Comments on Why you should (almost) always brine your chicken

In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking. 🍞 WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE! EQUIPMENT USED IN THIS VIDEO: Instant Read Meat Thermometer (Lavatools Javelin): More Affordable Alternative (ThermoPro): 6 Qt Cambro Camsquare Container: Lid: 12 […]

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