Ingredients
- 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
Directions
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.
Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.
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By joshandcarrie
Mpls, MN
on January 04, 2012
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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!
By MsMarieB
New Jersey
on September 02, 2011
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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.
By Chef #1488554
Bel Air, MD
on August 04, 2011
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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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