If you’re anything like me, then you love the smell of a chicken roasting in the oven. It’s comfort food, right?? But, if you’re also like me, you get into a rut – plain old chicken, but still that yummy smell!
Plain no longer! This week at chef school I learned (among other things) the secret to brining! So here we go!
300 ml Vermouth
240 ml Kosher salt
140 ml honey
1 onion sliced
1/2 lemon, sliced
6 garlic cloves, smashed
45 ml black peppercorns
15 ml celery seed
3 sprigs Rosemary
3 sprigs thyme
6 sprigs parsley
7 bay leaves (broken a bit)
1 chicken – about 2.5-3 lbs
Mix all the brine ingredients together
Bring to a boil in a large pot with about 2L water
Cool the brine mixture to room temp – hint, if it’s cold outside, just cover the pot and place outdoors!
Rinse the chicken, and submerge in the brine. I used a small bucket for this. Cover it!!!! Brine overnight, or 6-8 hrs. (Absolute minimum 4 hrs.) it’s important that you refrigerate the bucket of chicken while its brining…. If not, a trip to the ER is going to be in your future – can you say “food poisoning”?
Thoroughly rinse the chicken and place it in your roasting an, or whatever you want to use! I massaged it with some delicious Olive Oil and a bit of salt & pepper. Feel free to add herbs!
Roast it in your oven at 375 for 25 minutes, then lower the temp to 325 and continue for an additional 45 minutes (or until your chicken is cooked, the juices run clear). Let it rest for 10 minutes before slicing.
Here’s my chicken still in my LeCreuset. We gobbled up way too much and way too fast to get a good picture of it sliced so pretty!
Enjoy! And Happy noshing,