Directions:
- Rinse chicken and pat dry. Trim off excess fat. In an 11- by 16-inch roasting pan (about 3 in. deep), stir wine, shallots, tarragon, salt, and sugar until salt and sugar are dissolved. Add chicken quarters and turn to coat. Cover and chill for 1 day, turning once.
- Lift chicken from brine; discard brine. Rinse quarters and pat dry.
- Lay chicken quarters on a barbecue grill over medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), about 25 minutes. Pile quarters on a platter or place on plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3758.98 Kcal (15738 kJ) | ||
| Calories from fat | 2160.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 240.1g | 369% | |
|---|---|---|---|
| Cholesterol | 1428.53mg | 476% | |
| Sodium | 7526.53mg | 314% | |
| Potassium | 4937.15mg | 105% | |
| Total Carbs | 84.76g | 28% | |
| Sugars | 41.26g | 165% | |
| Dietary Fiber | 11.61g | 46% | |
| Protein | 301.92g | 604% | |
| Vitamin C | 87.6mg | 146% | |
| Iron | 28.3mg | 157% | |
| Calcium | 620.8mg | 62% | |
| Amount Per 100 g | |||
| Calories | 191.05 Kcal (800 kJ) | ||
| Calories from fat | 109.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 369% | |
|---|---|---|---|
| Cholesterol | 72.61mg | 476% | |
| Sodium | 382.54mg | 314% | |
| Potassium | 250.93mg | 105% | |
| Total Carbs | 4.31g | 28% | |
| Sugars | 2.1g | 165% | |
| Dietary Fiber | 0.59g | 46% | |
| Protein | 15.35g | 604% | |
| Vitamin C | 4.5mg | 146% | |
| Iron | 1.4mg | 157% | |
| Calcium | 31.6mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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