brining chicken Tag

Where do you draw the line?
I don't care what studies you cite, culinary authorities you quote or Michelin-starred chefs you hold up as iridescent examples. In my kitchen, roast chicken is a simple stuff-and-shove-in-the-oven affair. String is reserved for recycling newspapers, not trussing poultry. And I am not about to expend the time or mental energy to brine a bird for what should be a casual, no-fuss Sunday supper. Heck, you're lucky if I remember to remove the giblets and that little metal "approved" tag.

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