How to Brine Chicken (Picanton) for Roasting

roast chicken

For the brine, we will use 40 to 50g of salt per litre of water. Add spices and herbs to taste, if you like you can also add garlic, fresh ginger, citronella, lemon and/or orange peel. Boil all the ingredients for one minute and let them cool down. Then add the chicken and leave it […]

Chicken Liver Paté (Video)

Jars fille with chicken liver pate

Chicken livers are not very popular in France. There is a compepitor – foie gras! But, what if we want to make pate just from chicken livers? Well, bellow is a recipe for that! Enjoy!