Orange Ginger Brined Chicken |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Brining chicken is a great technique for making roasted chicken extra moist! The seasonings added to the brine infuse the bird with hints of ginger and orange. Enjoy! Adapted from Cooking Pleasures magazine. Ingredients:
4 1/2 cups water, divided |
1/4 cup fresh ginger, chopped |
1/3 cup kosher salt (coarse) |
4 teaspoons orange zest, divided |
1 cup orange juice |
1/2 cup apple juice (or orange juice) |
1 tablespoon honey |
3/4 teaspoon dried thyme |
1/8 teaspoon hot pepper sauce |
1 (4 1/2-5 1/2 lb) whole chickens |
1 tablespoon fresh ginger, minced |
1 tablespoon butter |
1/2 cup water, plus |
2 tablespoons water, divided |
1/2 cup chicken broth |
1/3 cup orange juice |
1 teaspoon minced fresh ginger |
1 tablespoon cornstarch |
Directions:
1. Place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. Bring it to a boil over medium heat. Reduce the heat to low; simmer 5 minutes. Remove from the heat. Add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. Cool 15 minutes or until room temperature.
2. Place the chicken in a 1 gallon resealable plastic bag. Place in a large bowl. Add the brine. Press the bag to remove air; seal. Refrigerate at least 6 hours or up to overnight. Drain; discard brine. Gently pat the chicken dry.
3. Meanwhile, heat the oven to 375*F. Place the chicken, breast up, in a heavy shallow roasting pan. In a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. With a spatula, loosen skin from the breast and thigh areas. Spread the butter mixture under the skin of chicken over breast and thigh meat. Bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*F. Place the chicken on a platter; cover loosely with foil. Let stand 10 to 15 minutes.
4. Now remove the fat from pan drippings. Add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. Bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. In a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. Boil 1 minute or until thickened. Serve sauce with the chicken. Enjoy!
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