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Roast Brined Chicken

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Ingredients

Adjust Servings:
3 - 5 lbs whole roasting chickens
1 - 2 lemon, sliced
fresh thyme sprig (optional)
peeled whole cloves garlic (optional)
salt
pepper
unsalted butter
1 tablespoon black peppercorns
1 - 2 sprig fresh thyme
3 bay leaves
4 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

Nutritional information

593.4
Calories
314 g
Calories From Fat
35 g
Total Fat
10 g
Saturated Fat
160.4 mg
Cholesterol
14312.2 mg
Sodium
30.7 g
Carbs
1 g
Dietary Fiber
27.1 g
Sugars
38.3 g
Protein
432g
Serving Size

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Roast Brined Chicken

Features:
    Cuisine:

    I tend to over salt things and even I found this way to salty! I would suggest cutting the salt in half and adding more lemon or even lemon juice to the brine.

    • 1580 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Roast Brined Chicken, Makes a moist chicken with a simple mild herb flavor , I tend to over salt things and even I found this way to salty! I would suggest cutting the salt in half and adding more lemon or even lemon juice to the brine , Have made this at least 3 times now Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!


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    Steps

    1
    Done

    Mix Together Salt, Brown Sugar, and Water in Saucepan Until Sugar and Salt Dissolve.

    2
    Done

    Bring to a Boil, Then Remove from Heat, Add Herb/Spices and Allow to Cool to Room Temp.

    3
    Done

    Place Chicken in a Food-Safe Plastic Bag and Add Slices of 1 Lemon to the Bag or Place in the Chicken Cavity.

    4
    Done

    Add the Brine to the Bag, Making Sure the Chicken Is Covered Completely.

    5
    Done

    Seal Bag, Removing as Much Air as Possible, and Refrigerate For 24 Hours, Agitating Brine Mixture from Time to Time.

    6
    Done

    the Next Day, Remove Chicken from the Brine and Discard Brine.

    7
    Done

    Rinse Chicken With Water and Pat Dry With Paper Towels.

    8
    Done

    Place Chicken in a Roasting Pan and Stuff Cavity With Additional Sliced Lemon, Fresh Thyme Sprigs, If Desired.

    9
    Done

    Tuck Additional Garlic Cloves Under the Skin of the Chicken, If Desired.

    10
    Done

    Rub Skin With Unsalted Butter and Seaon With Salt and Pepper.

    11
    Done

    Roast Chicken at 400f Until the Internal Temp Reaches 170f and the Leg Moves Easily in the Joint, 1 1/2- 2 1/2 Hours.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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