Yummmmmmmm roasted pre-salted chicken leg. Served with a vindaloo and potato curry sauce, salad and rice. That chicken was very very delicious. It looks so plain on the plate but was indescribably delicious.
Then the next night we cooked Turkey. Brined in salt and sugar overnight to season the turkey thigh throughout.
Simply with roasted apple, sage, onion and potato. Sauteed red cabbage and lettuce. Yum scrum. It's interesting playing around with brine solutions vs just simply salting for a couple of days. Not sure what's best but what I do know is that anyhow you do it, ensure any meat has been thoroughly dried off and left uncovered in the fridge for a day or 2 for that delicious crispyness.
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