Chuck Kopsho
Here's my favorite Chicken brine recipe. Even better if you put it on a rotisserie afterward. I usually double the brine so it covers the entire chicken, but you should still flip it after 6 hours anyhow.
Honey Brined Chicken with Lemon and Sage Recipe courtesy Michael Symon
Quick, healthy, easy and yummyWe had this the other night, it takes about 25 minutes all up. If your diet cannot deal with 1oz of butter I am sorry for your loss...
Herbals and parsley... 2850On Sun, 25 Jun 2006 05:51:24 -0500, OmManiPadmeOmelet Snippady do dah Snippady ay Om, I use parsley to make pesto. The curley parsley makes a "sharper" pesto. I usually use the flat leaf...
Recipe Summary Prep Time: 10 minutes Cook Time: 50 minutes Inactive Prep Time: 12 minutes Yield: 4 servings
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
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.
(I cover with foil till the last 30 min of cooking time, as it tends to burn)
