The Pittmeister's COVID Chronicles

  I have been experimenting and perfecting a recipe for the perfect roasted chicken. Now, I admit, I've had a lot of help from the Tasty website and their recommended roasted chicken recipe so I do follow the basics from that recipe, but what I like to do is experiment with flavors and seasonings. Today, my experimentations led to Turmeric Roasted Chicken You start with a whole chicken. I actually prefer to purchase whole chickens because it is the cheapest way to purchase chickens. I'm not kidding! The nearest Fry's often has whole roasting chickens for $1.49/pound, which means I  can purchase a whole chicken for less than $10. I often buy 2 at a time and I always look for the heaviest chickens, which are usually anywhere from 6 to 6.5 pounds.  I start by patting the chicken dry with a paper towel. Then I salting my chicken. This is called brining. Normally I like to leave the brine on for 8-12 hours prior to cooking to really dry out the skin which will make it very crisp

 The number of daily reported cases was updated today to 2,306 (with 5 new deaths) and it has increased each day this weekend.  Like the rest of the country, it seems Arizona is also going in the wrong direction.  Our county has reported today an increase of 24 new cases, but thankfully no new deaths.