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What to do with whole roast chicken post brine?
I’m brining a whole chicken for roasting and wanted to double check what the best next step is after the brine.
It's my first time brining a chicken.
Once it’s out of the brine and dried off, should I still rub it with olive oil (or butter) and herbs before putting it in the oven? Or does the brine handle most of the seasoning already?
Basically wondering what the pros usually do post-brine? keep it simple or still go all in with fat and aromatics? submitted by /u/akchahal
