Brined & Roasted Chicken
This month, our recipe is a Brined & Roasted Chicken. It’s great for a midweek meal and doesn’t require much prep time. If you are not familiar with brines, brining is a technique to season and tenderize uncooked meats by a saltwater and sugar solution. Adding fruits, herbs and spices helps to flavor your meat. This process will also help crisp your chicken skin and give it a nice caramelization from the honey in the brine. Even if you overcook your bird a bit, it should still be tender and juicy.
If you do make this recipe, I'd love to see your creations! Feel free to tag me in your photos on Instagram (@chefcava) or email them to me to share. You can always email me questions too.
Hope you enjoy, and I'll see you soon!
3-4lb Whole Chicken, tied or untied
1 Gallon Water
1 Cup Kosher Salt
1/3 Cup Honey
Zest & Juice of 1 Orange
2 Bay Leaves
4 Crushed Garlic Cloves
Handful of Black Peppercorns
3 Star Anise (optional)
5 Juniper Berries (optional)
1 Stick of Cinnamon (optional)
5 Cloves
Procedure
Place your chicken into a bowl , container, tub or whatever you have that will fit your brining solution comfortably and will also fit into your fridge.
Combine all ingredients into a pot , EXCEPT YOUR CHICKEN and bring to a boil. Boil for 2 minutes and remove from the heat and cool liquid.
Strain your cooled liquid over the chicken until its totally submerged.
Place your container into the fridge for at least 12 hours and no more than 24.
Remove your chicken from the fridge and from the liquid. Discard the brining liquid. Place chicken onto a lined sheet tray, baking dish or cast iron pan and leave at room temperature for about an hour. Leaving at room temperature will help the chicken cook more evenly.
Pre heat your oven to 375 degrees while your chicken is sitting out.
After an hour, place your bird into the oven, preferably using the center rack. After 30 minutes, check the temperature of your chicken by placing a meat thermometer into the thickest part of the thigh. Be careful not to touch the bone , as it will give you an incorrect read. Internal temperature of a cooked chicken is 165 degrees. I would pull the bird from the oven when it reaches 160. Your bird will continue to cook after its removed from the oven
Let your chicken rest for at least 15 minutes. You want all those amazing juices from your bird to re distribute and settle.
We are going to go through carving a bird. At first, it can seem like an impossible task, and it ok if it’s not perfect. After a few roasts and practicing carving you will eventually start carving without even thinking about it. You got this!
To carve, place your chicken onto a cutting board with the legs facing you. I like to remove the legs first. Gently pull the legs away from the body and guide your knife through the joint. Now slice through the opposite leg joint. Now that the legs are off, slice through the joint of the drumstick and thigh. It is a soft tissue joint and just guide your knife through it. Place your legs and thighs on a plate. Note: on the backside of the chicken where the legs where taken off the back there is a piece of meat called the oyster. It’s a tiny little succulent piece of meat. Pop them out and onto a plate with the legs.
Next, let’s remove the wings. Pull the wings down away from the breast and guide your knife through the joint pulling down. Repeat on the other wing and set them on to a plate.
Finally, remove the breasts. Take your knife and set it as close to the side of the breast bone and slide your knife down through the cartilage until it is removed. Now do the other side.
You did it! Arrange your chicken pieces onto a plate and enjoy!
