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I made a roast chicken for Thanksgiving, and combined the brining method from Salt Fat Acid Heat (buttermilk and salt, 24 hours) and then cooked it using Julia Child’s classic recipe.

It was DELICIOUS, but while roasting the skin browned very unevenly, and even bubbled and blistered a little bit.

I’m assuming this is because of the combination of brining/cooking I chose. Wondering if anyone knows why this happened though - I’m just intrigued and trying to learn more about the science of cooking!

Note: I’ve used both methods before, just not in combination like this

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