It's not brining. And it involves your favorite food.
Sean Brock will show you how.
This is one of the meals I regularly make for my family. The truth is, not only is it a family favorite because it's absolutely delicious, but also because it's so easy.
How to make a "weeknight" chicken taste like a $75 restaurant chicken.
Generally speaking, I am an olive oil person. But what about butter? I cook with it so seldom, it seems. No longer.
This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned.
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