Main Dish
(Chicken/Poultry
)
Roasted Chicken
Contributor: Steph
4 hours total
350 degrees
13 x 9
Brine
1
cup
brown sugar
10
cloves
1
tsp
allspice
cracked
1
Tbl
peppercorns
1
bay leaf
1 1/2
cup
salt
1
Tbl
thyme
Rub
2
cloves
garlic
1
Tbl
thyme
1
Tbl
sage
1
Tbl
sage
1
Tbl
salt
2
Tbl
Olive Oil
1
Tbl
lemon juice
Carrots
chicken
whole
Mix brine and bring to a boil. Add ice until it stops melting. Add chicken and cold water to cover. Allow to
brine at least 2 hours.
Mash garlic, spices and salt into a paste, add oil and mix well. Add lemon juice and mix. Remove chicken
from brine and rinse. Carefully make a pocket over each breast by sliding fingers under the skin. Rub spice
mix under the skin.
Place carrots in bottom of 13 x 9 pan. Truss chicken and place on top of carrots. Roast in a 350 degree oven
until thermometer in thickest part of thigh reads 180 degrees.
Serve with rice pilaf and make soup with leftovers
Edition: 4