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The only thing I would change in your method is to not rub salt in with the lemon at the beginning. Salt will draw a lot of moisture out of the Chicken Breast. With Chicken Legs and joints with bone, will handle the 1 tsp of salt, but breast is too tender for that if you want ultimate moisture.
I'll try it with Pat Chapmans tandoori powder which IMHO takes some beating for the flavour it produces. And it stores really well and improves with age