Safeway had a special on bone-in chicken breasts. Generally I purchase the whole bird and cut it down into parts if that's my desired way to prepare and serve. Just makes $ sense to do that. What I don't want right then, I can vacu-seal and freeze. Wings are an example of something that costs far too much when purchased fresh at the market.
I brined the chicken breasts for about 4 hours in a simple sea-salt and water combo, about 2-3 Tbsp of sea salt and enough water to cover. (pix)
Rinsed and dried off.
Placed in the SRG using the half-racks positioned about 2/3 from the bottom of the basket. Thicker meat side was out, or closer to the walls and closed the hood.
At about 10 minutes I checked and the color was already forming on the skin. (pix)
At about 40 minutes I checked and they were lovely golden color. They look like the chicken breasts that the fancy deli near where I use to live deep fried and charged a bundle for. (pix)
Seasoned with some pepper and home-made garlic salt.
As the other posts this week have proclaimed: "easy-peasy"
Be sure to click on the photo to enlarge and clarify the image!
Interesting note: You can see how the meat "shrunk" due to cooking. Much of this is water loss and a good reason to brine. BUT I think I need to do a side-by-side using one full breast that I split so we have some minor sense of scientific control. Maybe next week!