From Cook's Country
Borrowing a technique from previous test kitchen recipes, we weighed down the breasts for our Orange-Glazed Chicken with a Dutch oven as they cooked. The weight pressed out the fat and allowed the skin to crisp up nicely. After our initial tests, we discovered that roasting the breasts in the oven was unnecessary. Cooking them completely in the skillet had no ill effects. Processing the salt used in our brine with orange zest prior to dissolving it in water released the oils in the zest that the salt then carried deep into our chicken.
The fat will render best if you pat the chicken thoroughly dry after you remove it from the brine.
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