BRINED ROAST CHICKEN

 

                                                    BRINED ROAST CHICKEN

Junny introduced me to this wonderful brine recipe that I have adapted to my kitchen staples.  It serves up an aromatic, succulent and delicious roast chicken reliably, every time.

INGREDIENTS

3-4 lb whole chicken, washed and ready

for the brine:

8 cups water

1/3 cup kosher salt  (only kosher salt will do )

1/4 cup honey

1 Tbsp ginger garlic paste

3 dried bay leaves

1 Tbsp whole black peppercorns 

1 tsp rubbed sage

1 tsp powdered thyme

2 sliced lemons

for roasting:

3 Tbsp unsalted butter or olive oil  

DIRECTIONS

Brining:

In a large pot combine all the ingredients for the brine and simmer for 3 minutes.

Remove the pot from the heat and let the brine cool to room temperature.  Add a cup of ice cubes if necessary.

Place the chicken in the brine, it should be completely immersed.

Cover and refrigerate for 8-24 hours. 

Roasting:

Preheat the oven to 430 degrees

Remove the chicken from the brine, rinse and pat dry.

Rinsing keeps it from tasting too salty.

Set the chicken on a rack in a roasting pan.  

Drizzle it with some of the oil or melted butter.

Spread the lemon slices and peppercorns from the brine into the roasting pan. 

Reduce the heat to 350 degrees.

Set the roasting pan with the chicken in the oven and roast the chicken for about 50-60 minutes.  Periodically baste with the oil or melted butter. 

Test the internal temperature, it should be 165 degrees and the juices should run clear.

Remove the chicken from the oven and cover loosely with foil.  Let it rest for 10-15 minutes.

Slice and serve with the unbelievably decadent, roasted lemons and peppercorns.

Enjoy!