mailbox girl wrote:

> I like to brine the chicken for about an hour before I cook because
> the results for the meat are great but the skin never browns, is
> there a way to brine and get cripsy brown skin?
> Much thanks,
> pg

i think oven temp has alot to do with nice brown crispy skin on a roast
chicken. i roast mine at around 400f and it always turns out with nice
crispy skin and plump and juicy meat.