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 joonbug
Dayton, MN
on December 23, 2012
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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.
By Mackerel Snapper
corona, CA
on December 03, 2012
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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!
By Annilou
on December 02, 2012
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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.
Read all 19 reviews