Good morning!

Good morning!  I tried dry brining a chicken yesterday and it turned out great. I've never heard of that before so I decided to give it a try. The idea of salt first drawing the moisture out and then putting it back in and locking it there sounds counter-intuitive but it works.

is dry brine just packing it in salt??

Not really packing, just rubbing with salt and seasonings and letting it sit uncovered in fridge. Be sure to get some rub under the skin.

Making note to self to look into this when we get home