Cat's out of the bag.
* in San Francisco, where the kitchen makes use of the actual leftover brine drained from wholesale-sized tubs of feta. But since feta brine supplies in most households are less consistent, Clark simply blends some crumbled feta up into a standard salt and water brine. Ta-da! Feta-brined chicken.
“Although the idea for it came from feta brine, any brine would work,” Clark told me. “I have a recipe I've been meaning to try where you stuff a chicken with sauerkraut and let that brine work its way into the flesh. And I've been thinking about doing a variation using the brine from pickled jalapeños. Or any pickles would work!”change your behavior around the brine dregs in your fridge—but it's not where the genius of this recipe ends.
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