Honey Brined Chicken with Lemon and Sage
- 1 (3 to 4 pound) whole chicken
- 4 ounces honey
- 4 ounces salt
- 1 quart water
- 2 bay leaves
- 2 cloves garlic sliced
- 6 sage leaves
- 6 thin slices lemon seeds removed
- 2 ounces olive oil
Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
Preheat oven to 375 degrees F.
Recipe courtesy of Michael Symon
Recipe courtesy of Bobby Flay