Dry brining my chicken with lemon pepper seasoning.
I don’t see that there is a problem doing that; the first ingredient on the list is salt, and the stuff tastes and smells pretty good. I put the bird in the outside fridge, uncovered, for dinner tomorrow about 18 hours later. It will get rotisseried on the Weber. I actually have fresh parsley, sage, rosemary, and thyme, I might stuff the cavity with those.
If there is some reason to not use lemon pepper seasoning, let me know, I’ll go brush it off.
I’m going to try the fresh herbs this time I think. Mostly because I have them, and I would have to go to the store to get lemons! But yeah, that sounds good.
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