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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 5 |
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This is a recipe that will not only infuse your chicken with unbeatable flavor, it will make it virtually impossible to dry it out while cooking. Ingredients:
1 (5 -6 lb) whole chickens |
1/4 cup salt |
2 tablespoons ground pepper (peppercorn medley ( white, green, red, and black) |
2 teaspoons sage |
2 teaspoons rosemary |
2 teaspoons thyme |
Directions:
1. Clean chicken and set innards in a medium pot 1/2 full of water. Simmer on a very low flame, covered, for 1-1/2 hour. Add salt and pepper to taste. This step can wait until you put the chicken in the oven if you prefer.
2. Combine spices in a bowl large enough to cover the chicken. Start with 2 cups of water and stir until salt is dissolved.
3. Place chicken in bowl, breast down, and cover with water.
4. Cover bowl with cling wrap and let soak 1 hr per pound (eg.: soak a 6 pound bird for 6 hours).
5. Preheat oven to 400°F.
6. Place chicken, breast side up, on a 1/2 sheet pan with wire cooking rack, filled 1/3 full with brine solution, and cook for 1-1/2 hours.
7. Remove chicken from oven and allow to rest for 10 minutes before cooking.
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