I have always heard of brining a chicken but I hadn't ever tried it. The other day, I had the time and the refrigerator space, so I got out my large stockpot and put enough salted water in it to cover a whole chicken-about 1/2 to 3/4 of a gallon. I mixed the water and salt in a pitcher first so that I could taste it. I made what I call a medium salty brine. I covered the chicken with the salty water and then put some fresh rosemary sprigs in. I covered the pot and refrigerated it for 8 hours.
For supper, I took a large glass pan, a little larger than my 9x13 and chopped up an apple, some onion, 2 carrots and 1 stalk celery to place in the bottom. Then I chopped up a slice of thick cut bacon to go over that. I split the chicken along the backbone and spread it apart "butterfly" style. I added salt and pepper and put the rosemary sprigs on top of the chicken. It all baked for 1 hour at 400 degrees. I removed the rosemary after about 30 minutes so it wouldn't burn. After 45 minutes, I coated the chicken skin with butter and let it continue to brown.
The brining really did flavor the chicken and kept it very juicy-even the white meat. Next time, I need to double the amount of vegetables because they were really delicious and cooked down to a small amount. I would have like some more!
I know this would have looked more appetizing had I shown the finished, cooked, golden brown chicken. However, I forgot to take a picture. Take my word for it, it was a pretty, and impressive meal.
5 comments:
that sounds really really good. My sister showed me how to "splatch-cock" or butterfly the chicken where the breast bone is removed. I have brined turkeys before but they take a couple of days to do it justice. I will have to try it on a chicken. It sounds just wonderful with those veggies too. It will be my next dinner recipe. Thanks!!
I want to do a turkey next.What spices do you use? So you remove the breastbone on the chicken. I did it backwards. I guess either way works!
My husband has brined poultry before and you are right, it is soooo good! Worth the extra time and refrigerator space.
I used a brine of salt, garlic and sage but I also added some cooked down onion/carrots to the bucket. I put it in the fridge as it should set for a couple of days. It was a large turkey so I put a pretty generous amount of the dry spices. I wish someone had told me before about brining. For years I always just roasted the turkeys, brining it really adds alot of moisture to the meat and it will not go dry at all.
Thank you for the spice suggestions-I love sage!I will definitely try this again. I bought another whole chicken yesterday. I like the smaller ones that don't have any added "solution or broth". I wonder what lemon slices would do in the brine?
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