"mailbox girl" > wrote in message
om...
> 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

After you brine and rinse the chicken pat it dry and then let it sit in the
fridge for a while uncovered to let the skin dry out. You might also try a
higher roasting temp


--
Peter Aitken

Remove the crap from my email address before using.