Directions: |
Directions:In a large bowl whisk vinegar, salt and 1 quart of water together until salt dissolves. Submerge chicken in brine, cover and refrigerate for at least 30 minutes or up to1 hour. Make the mustard sauce.
Tangy Mustard Sauce
1 1/2 Tablespoons cider vinegar
2 teaspoons Dijon mustard
pinch dried rosemary
pinch dried sage
1 1/2 Tablespoons olive oil
In a small bowl whisk vinegar, mustard, rosemary, sage, 1/4 teaspoon salt and 1/4 teaspoon pepper together. Slowly whisk in oil. Set aside.
Remove chicken from brine, rinse and pat dry with paper towels. Combine poultry seasoning and pepper in a bowl and then rub evenly over the chicken.
Heat the grill. Place chicken skin side up on the grill and baste with sauce. Cover and cook until chicken registers 150 degrees, about 20-30 minutes. Bush with more sauce then flip and brush with sauce again. Continue cooking until the skin is golden brown and crisp, about 10 minutes longer and chicken registers 175 degrees. Let rest about 5 minutes before serving. Serves 2. |
Personal
Notes: |
Personal
Notes: America's Test Kitchen wrote, "This uniquely tangy, crisp-skinned chicken was invented in the 1940's by the late Dr. Robert Baker, a Cornell University professor. The combination of low heat and continual basting with the special sauce produces one-of-a-kind results. The original recipe doesn't work for the home cook". They also suggest serving this with New York Salt Potatoes.
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