"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli of Frankies Spuntino and Prime Meats. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.
F&W's Mad Genius Tips and More Featured Video
Congratulations to Mei Lin, winner of Top Chef Season 12.