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Reviewed Honey Brined Chicken with Lemon and Sage

Dec 2, 2012 in Food Network Community Toolbox on

This is the first time I've tried brining and I was extremely pleased with the result. I thought that my chicken browned a little too much probably because of the honey, so I would cook at 160 celcius next time. I left out the lemon as I am not mad on the taste of lemon in savoury dishes and only brined the chicken for 6 hours, but it was still ve"

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