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

The brine has little to do with browning; it has to do with making the
chicken more moist and tender.

When I roast a chicken I always brush it with some of the fat which
naturally runs from a nice skin-on chicken. But I also first brush it with
melted butter. You didn't say what temp you are using to roast the chicken
nor how big the chicken is. I always do mine at about 325F for a 3-5 lb.
chicken, 2-3 hours. Baste it with the drippings and melted butter every
hour or so while roasting it. Nice crispy skin is guaranteed.

Jill