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  1. Try a brining your chickens or hens it adds so much flavor but a little secret that I do add Brandy to it add a not too expensive but not cheap Brandy that you like to your poultry brine and let it soak for at least 24 to 48 hours then Pat it dry and let it dry in your fridge for about 6 to 8 hours make sure that you've got some kosher salt on top and all around the scams as well as your preferred skin seasoning I prefer adobo

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