Corned Chicken

As you may surmise by looking at the following recipe, there is no corn in “corned” chicken—or in “corned” beef either. The term comes from the old English tradition of salting meats to preserve them. For this purpose, the English used a special kind of pickling salt (not unlike kosher salt) whose large, coarse crystals resembled grain—what the English called “corn”—in size and shape. This is an example of that ancient technique, called “corning, ” used before refrigeration, when only cool