Brined Whole Chicken With Lemon And Thyme Recipes

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LEMON-HERB CHICKEN BRINE RECIPE



Lemon-Herb Chicken Brine Recipe image

Provided by Pam

Categories     Main

Time P1DT15m

Number Of Ingredients 10

6 cups warm water
1/3 cup + 1 tbsp kosher coarse salt (**Do NOT use table salt)
2½ tbsp honey
1 lemon, sliced
3-4 fresh parsley, sprigs
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
3 cloves of garlic
2 tsp black peppercorns

Steps:

  • Make the brine, by mixing warm water with the salt and honey in a large glass bowl or baking dish; stir until the salt and honey are dissolved. Cool completely then add the lemon slices, fresh parsley, fresh thyme, fresh rosemary, bay leaves, garlic cloves, and black peppercorns.
  • To use brine, place chicken in the brine, cover, and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to 24 hours for whole chickens.
  • After brining, remove the chicken from the brine (discard brine), rinse the chicken under cold water then pat dry. For best results, place the chicken on a plate and place it in the refrigerator for an hour to dry the skin completely.
  • Take the chicken out of the refrigerator an hour before seasoning then roasting, baking, or pan searing. Enjoy.

ROAST BRINED CHICKEN



Roast Brined Chicken image

Make and share this Roast Brined Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Breast

Time P1DT2h

Yield 4-5 serving(s)

Number Of Ingredients 14

3 -5 lbs whole roasting chickens
1 -2 lemon, sliced
fresh thyme sprig (optional)
peeled whole cloves garlic (optional)
salt
pepper
unsalted butter
1 tablespoon black peppercorns
1 -2 sprig fresh thyme
3 bay leaves
4 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

Steps:

  • Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
  • Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
  • Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
  • Add the brine to the bag, making sure the chicken is covered completely.
  • Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
  • The next day, remove chicken from the brine and discard brine.
  • Rinse chicken with water and pat dry with paper towels.
  • Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
  • Tuck additional garlic cloves under the skin of the chicken, if desired.
  • Rub skin with unsalted butter and seaon with salt and pepper.
  • Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.

Nutrition Facts : Calories 593.4, Fat 35, SaturatedFat 10, Cholesterol 160.4, Sodium 14312.2, Carbohydrate 30.7, Fiber 1, Sugar 27.1, Protein 38.3

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