Honey Brined Chicken with Lemon and Sage

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Love it!

Brining is a great way to trap natural flavors. Some folks don't know where to start with brining or are intimidated by the process but it is super easy.

I like the 'everyday' brines by Fire and Flavor.

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Excellent! I had one substitution. I purchased the poultry fresh herb pack (rosemary, sage, thyme etc.. vs just sage. I imagine it is amazing either way. May reduce a little bit of the salt next time I make this, if it doesn't effect the brine process.

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This is the 2nd time I've every brined chicken but with a different recipe. I had a 5 lb chicken..I didn't rinse it afterwards but wiped it down.I restuffed it with rosemary and Granny Smith apples before it went into to the oven. The chicken got a little browner due to the sugar..But oh, so good. It took almost 2 hrs before it was done...Definitely worth making it again!

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This is the first time I've tried brining and I was extremely pleased with the result. I thought that my chicken browned a little too much probably because of the honey, so I would cook at 160 celcius next time. I left out the lemon as I am not mad on the taste of lemon in savoury dishes and only brined the chicken for 6 hours, but it was still very succulent. I would definitely make this again.

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This was fanastic. I had never tried brining a bird before and it was so easy. The only thing I did different from the recipe was that I made it dance before brining to get those muscles ready for a good soak and I used 3 ounces of salt instead of 4; this being that if it was too salty I could just salt it while eating but i didnt have to. The taste was wonderful, with a great combination of lemon and sage. The recipe doesnt mention it but I left the lemon and sage in the carcass for baking and then just took them out before serving. I took it out of the oven after about 45 minutes and the thighs were at 140 and the brests were at about 150. so I put it back in the oven for about ten minutes and then took that baby out and let it sit for about 30 min before cutting into it to let it do its after cooking magic.
I highly recommend this brine!

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Oh yum...my favorite brine for chicken. As soon as you open the bag after its been sitting in the fridge you know its going to be good.

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I just made this tonight for dinner. I didn't like the texture of the chicken and thought it was too salty. I'm thinking the texture comes from the chicken sitting in the brine. A few weeks ago I made Aida's slow roasted garlic chicken and it was so good. I should have used the same recipe tonight.

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What a great way to make chicken and turkey. I will now always brine my poultry. It has made the chicken so moist and great flavor!

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Absolutely delicious! I only had time to brine it for 6 hrs. & I cooked it on the gas grill (temp fluctuated a bit. The chicken reached an internal temp of 190 & it was still the moistest chicken I've ever cooked. Next time, I'll follow the directions!

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This is the only way I'll roast chicken. I roast it according to the Cooks Illustrated instructions I typically use, and it's perfect. Rub chicken in olive oil, bake with 1 wing up at 375 for 15 min, then flip so other wing is up, then put oven up to 450 and cook (breast up until center of breast measures 160 degrees. The skin tastes amazing and the meat is moist and tasty!