citrus herb brined chicken
Very yummy. Serve with vegetables, side dish of choice or salad.
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 2 - whole chickens, trussed
- 1 cup (or 6 oz by weight) kosher salt
- 3 cups hot water
- 4 cups ice cubes
- 2 - lemons, thickly sliced
- 2 - limes, thickly sliced
- 1/4 cup fresh rosemary, crushed by hand
- 1/4 cup fresh thyme, crushed by hand
- 1/4-1/2 cup vegetable oil
- - salt to taste
- - black pepper, freshly ground, to taste
How To Make citrus herb brined chicken
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Step 1Dissolve the kosher salt in the hot water; then add the ice and cold water to chill mixture. Add the lemons, limes and fresh herbs to the brine. Make sure to put it in a container large enough to hold two chickens.
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Step 2Add the chickens and put the container in the refrigerator. The chickens should sit in the brine for at least 8 hours but overnight works best.
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Step 3After the brine step is complete, preheat the oven to 350 degrees F, remove the chickens from the brine and discard the brine. Dry the chickens with a disposable towel and lightly oil skin. season with salt and pepper.
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Step 4Place the chickens in a roasting pan elevated on a rack.
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Step 5Roast for 20 minutes per pound based on the weight of the chickens, plus 15 minutes, or until the thermometer inserted in the thickest part of the chicken but not touching the bone reads 170 degrees.
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