Ingredients: |
Ingredients: 8 cups warm water
1/2 cup kosher salt or coarse salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon garlic salt
1 tablespoon whole allspice, crushed (OPTIONAL)
The flavor of allspice is similar to cinnamon, cloves, nutmeg and pepper
2 teaspoons ground ginger
1 roasting chicken (6 to 7 pounds)
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour
(DOUBLE BRINE INGREDIENTS FOR PREPARING AND BRINING A TURKEY)
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Directions: |
Directions:For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate overnight, turning several times. IF ITS A TURKEY YOU ARE BRINING, YOU SHOULD BRINE IT FOR AT LEAST 24 HOURS.
Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
Bake, uncovered, at 350° for 80-90 minutes or until a meat thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 8 servings. |
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