Brined Chicken

Submitted by Eric N. Frankel

"This is a recipe that will not only infuse your chicken with unbeatable flavor, it will make it virtually impossible to dry it out while cooking."

 

• Ready In: 1hr 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 (5 -6 lb) whole chickens
• 1⁄4 cup salt
• 2 tablespoons ground pepper (peppercorn medley ( white, green, red, and black)
• 2 teaspoons sage
• 2 teaspoons rosemary
• 2 teaspoons thyme

directions

1. Clean chicken and set innards in a medium pot 1/2 full of water. Simmer on a very low flame, covered, for 1-1/2 hour. Add salt and pepper to taste. This step can wait until you put the chicken in the oven if you prefer.
2. Combine spices in a bowl large enough to cover the chicken. Start with 2 cups of water and stir until salt is dissolved.
3. Place chicken in bowl, breast down, and cover with water.
4. Cover bowl with cling wrap and let soak 1 hr per pound (eg.: soak a 6 pound bird for 6 hours).
5. Preheat oven to 400°F.
6. Place chicken, breast side up, on a 1/2 sheet pan with wire cooking rack, filled 1/3 full with brine solution, and cook for 1-1/2 hours.
7. Remove chicken from oven and allow to rest for 10 minutes before cooking.