In his first cookbook in almost 20 years, chef Michael Mina shares his secret for making chicken with a crisp exterior: submerging the bird in feta brine overnight.


<div class="paywall-container">
<div class="textbox">
<h4 style="padding: 0 0 20px"> <a href="https://checkout.bostonherald.com/?&amp;g2i_or_o=Internet&amp;g2i_or_p=mg2pw20&amp;g2i_source=MD&amp;g2i_medium=sspw&amp;g2i_campaign=MG2PW20-sspw&amp;returnUrl=https3A2F2Fwww.bostonherald.com2F">Subscribe</a> to continue reading this article.</h4>
<h4> Already subscribed? <a href="https://www.bostonherald.com/login?&amp;returnUrl=https%3A%2F%2Fwww.bostonherald.com%2F2024%2F10%2F15%2Fchef-michael-minas-spatchcock-chicken-recipe%2F">To login in, click here.</a></h4>
</div>
</div>


Originally Published: <time datetime="2024-10-15 16:09:27">October 15, 2024 at 4:09 p.m.</time>

In his first cookbook in almost 20 years, chef Michael Mina shares his secret for making chicken with a crisp exterior: submerging the bird in feta brine overnight.{ai:summary}<p>Chef Michael Mina's first cookbook in nearly two decades reveals his technique for achieving a crispy chicken exterior by soaking it in feta brine overnight. </p><p>This method highlights Mina's culinary expertise and offers a unique approach to a classic dish. #culture</p>

Chef Michael Mina’s Spatchcock Chicken Recipe

Subscribe to continue reading this article.

Already subscribed? To login in, click here.

Loading...