Pat the raw chicken dry with paper towels, and remove any giblets from inside cavity. Use your fingers to loosen the skin so you can work the salt and seasoning underneath the skin. Evenly distribute the salt throughout the bird, rubbing into the meat and skin. Then evenly distribute the seasoning throughout the bird. Put on a plate, and leave uncovered in refrigerator for at least 4 hours, up to overnight.| heartbeetkitchen.com
I am 100% sold on making a bone-in turkey breast for Friendsgiving - great for smaller gatherings, as it easily serves 6-8 people, especially when you have delicious sides to enjoy too. Brushed and rubbed with fragrant and flavorful spices like cumin, paprika, and garlic, and completing it all with a herbaceous green sauce, makes for the best turkey I've ever eaten.| Heartbeet Kitchen
Cheesy white chicken chili dip baked in a cast iron skillet until golden brown & bubbly. Easy appetizer, great use for rotissierie chicken.| Heartbeet Kitchen
Grilling lettuce is easy and turns it into something so delicious! The smoky, grilled flavor is incredible and makes a great salad.| Heartbeet Kitchen
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Amanda Paa is a food writer, recipe developer and photographer. She writes the gluten free food blog Heartbeet Kitchen.| Heartbeet Kitchen
