I must admit, I have roasted a turkey only once yet in my entire lifetime. That first time was November last year when I experimented on a 12 pound turkey. It was a lot of work involved but it was all worth it. Brining is supposed to give flavor to the poultry and at the same time makes the roast moist. I replicated the same thing with my chicken roast yesterday. The only difference is that, I brined the chicken for only two hours instead of overnight. While I was in the middle of this preparation, my mind was wandering around as I was imagining myself vacationing in one of those St. Barts villa rentals.
You can guess, the moist, well flavored chicken was finished. All of that 6 pounds chicken was done in one sitting. That is why when I tell you my husband is a voracious eater, you shouldn’t doubt it.