brined chicken

Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

chicken

lemons, halved

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

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5348771529001-5853645895001

This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.

David Leite’s Best Brined Roast Chicken

water

Diamond Crystal kosher salt OR a heaping 3/4 cup Morton's kosher salt

sugar

black peppercorns

onions

leeks

carrots

celery (coarsely chopped)

rosemary

ice cubes

(4-to-5-pound) chicken (giblet/gizzard packet removed)

unsalted butter (melted)

black pepper

Dissolve

Add 3 cups of the cold water to a large Dutch oven or pasta pot. Pour in the salt, sugar, and peppercorns. Bring to a boil over high heat, stirring until the salt and sugar dissolve, and then turn off the heat.

Blend

Meanwhile, add 2 cups of the water to a high-powered blender or food processor. Working in batches as needed, add the onions, leeks, carrots, celery, bay leaves, thyme, and rosemary.

Puree

Brine

Add the ice to the pot along with the remaining 6 cups of cold water. Stir until the ice cubes melt and the water is cold. Add the puréed ingredients. Submerge the chicken, cover the pot, and refrigerate for 24 hours.

Make the brine

Preheat

Preheat the oven to 425°F (218°C). Place a rack in a roasting pan.

Rinse the chicken and pat dry with paper towel. Discard the brine.

Roast

Place the bird on the rack in the pan and tie the legs together with kitchen twine, if desired. Brush with the melted butter and season generously with pepper. Roast (middle rack) for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F (74°C). The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil.

Rest

Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.

Roast the brined chicken

This crisp, golden-brown Brined Chicken is tender, juicy and full of flavor!

Sweet Tea Brined Chicken

strongly-brewed sweet tea

lemon

coarse kosher salt (do not use table salt)

pepper

bay leaf

garlic,

onion,

In a large pot, combine sweet tea, lemon juice, kosher salt, pepper, bay leaf, rosemary, thyme, garlic and onion. Bring to a simmer over high heat. You do not need to rapidly boil the liquid; just whisk to make sure that the salt is dissolved.

Remove from heat and cool completely.

Once the brine is cool, add chicken to the brine and submerge in the liquid. Cover and refrigerate for 2-4 hours (for bone-in chicken pieces) or 8-24 hours (for a whole chicken).

Remove the chicken from the brine and rinse with cool water. Pat dry.

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Place chicken pieces skin-side-up on the baking sheet. Roast, uncovered, until the chicken is cooked through (an internal temperature of 165 degrees F) – about 30-35 minutes for legs and wings; 45-55 minutes for breasts and thighs.

TO ROAST CHICKEN PIECES:

Preheat oven to 425 degrees F. Place a rack in a roasting pan.

Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) on the rack in the roasting pan. Brush the skin of the chicken liberally with melted butter.

Roast on the middle rack of the oven for about 1 hour, 10 minutes (or until an instant-read thermometer inserted in the thigh meat (away from the bone) registers 165 degrees F). The skin should be brown and crisp. If it starts to get too brown before the chicken is done, tent loosely with foil. Let the chicken rest for 10-15 minutes before carving and serving.

TO ROAST A WHOLE CHICKEN:

Ok dont walk, dont think,  just do!  Make this as fast as you can!  I can't say enough about how good this dish is.  My husband and I make at least two of your dishes every week, honestly.   This is one of my favorites.  It was easy and easy..lol. the only thing I did wrong, I didn't buy enough chicken.. lol skin was crispy and meat was juicey and delicious.

My mother-in-law swears this brine was first used in Tennessee and is the way much of the older generation in that State still brines their chicken.  We have used this and other similar tea brine for chicken now for about 10 years.  It really does work! (regular tea bags work also, but must be heated then cooled first)

Thank you for contributing! https://communitytable.parade.com/587831/nettiemoore/top-25-grilled-recipes-to-make-your-summer-delicious/ Nettie
Mooreorlesscooking.com

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