Molasses-Brined Roasted Chicken
"The brined, roasted chicken is juicy, rich, and great on its own, but the jus, a concentrated homemade stock, is worth the effort. As for the birds, ask your butcher for two chickens, cut into four pieces each, reserving the carcasses to make the jus. Or buy leg quarters or airline breasts (first wing joint attached) and make the jus with the extra wings and backbones...."
INGREDIENTS
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1/2 cup kosher salt
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1/2 cup dark molasses
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2 cups ice cubes
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1 sweet onion, thinly sliced
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2 fresh thyme sprigs
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2 garlic cloves, peeled and sliced
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1/2 teaspoon black peppercorns
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2 (4- to 5-lb.) whole chickens, cut into 4 pieces each (boneless breasts with first wing joint intact, legs whole with bone in, carcasses reserved)*
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1/2 teaspoon garlic salt
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2 tablespoons canola oil
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8 garlic cloves, unpeeled
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2 fresh thyme sprigs
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Roasted Chicken Jus (optional)
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