Guys, have u ever tried this recipe before? I have a question regarding this recipe, during the drying process, why don't we rub the surface of the bird with a mixture of baking soda and kosher salt instead of brining the bird? won't this approach prevent the brine from diluting the flavor of the chicken and speed up the drying process? (this method was promoted by John Kenji Lopez Alt for his roasted duck recipe and confit buffalo wings)
