Thanks for sharing - I was curious! I think we'll have to try this sometime - maybe Christmas or next Thanksgiving.
I'll admit I was skeptical at first last year, but was pleasantly surprised. David's right -- it's not dry at all!
I also saw a show with Jamie Oliver using a Spanish technique of baking a chicken in -- get this -- mounds of SALT with herbs. It sounds vile, but it bakes into a shell that you just crack off and it doesn't all seep into the chicken like it sounds. It acts more like a protective casing and keeps the flavour in. I haven't tried it, but Spanish food is fantastic.
I have seen the salt technique done with fish, too. I am going to try it.
I have heard of brining before but not with maple. How strong is the maple flavour at the end of the cooking process?
The maple flavour is really very subtle; you can barely taste it in the flesh, it just adds a sweetness to the skin. I think that it penetrates the thinner parts like the drums & thighs a little more than the breast.
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