Lemon Rosemary Brined Roast Chicken
From chuckieb 9 years ago
- 2 hours to make
- Serves 4
My girlfriend recommended this recipe to me that she'd found in an LCBO Food & Drink Magazine. http://www.foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6171 Made it last night and LOVED it. Read more Really like the salt to water ratio. Didn't have fresh rosemary on hand so used dried. Am writing it here with the changes that I made to it. Juicy and flavourful. YUM. *I've also been cooking this chicken on the BBQ rotisserie for almost an hour and a half at 350F. Wonderful! See less
Ingredients
- Brine: shopping list
- 8 cups water shopping list
- 1/4 cup pickling salt shopping list
- 1 small sprig rosemary/ 1 tsp. dried shopping list
- 1 tsp. whole black peppercorns shopping list
- 1 lemon, sliced shopping list
- 2 tbsp. liquid honey shopping list
- heaping tbsp. of minced garlic shopping list
- Chicken: shopping list
- 1 roasting chicken shopping list
- 1/2 lemon shopping list
- 1 sprig rosemary shopping list
- 1 bay leaf shopping list
- 2 cloves garlic, crushed shopping list
- Lemon pepper shopping list
How to make it
- For the brine:
- Combine 2 cups of the water, salt, rosemary and peppercorns in a saucepan over medium heat.
- Heat, stirring until salt is dissolved.
- Remove from heat and add lemon, garlic and honey, stirring until honey is dissolved.
- Add remaining water.
- Let cool completely.
- Remove any giblets and trim off excess fat from chicken.
- Place chicken in a food safe plastic bucket (I use one the exact size as a big ice cream bucket), and pour in brine.
- Refrigerate for 24 hours.
- To roast chicken, preheat oven to 400F.
- Remove chicken from bine and discard brine, lemon and herbs.
- Rinse chicken and pat dry.
- Place chicken breast side up in the centre of the roasting pan.
- Season inside of cavity with pepper and insert the 1/2 lemon (give it a good squeeze if you'd like) :) , garlic, rosemary and bay leaf.
- Tie legs together and tuck wings underneath back.
- Sprinkle liberally with lemon pepper.
- Roast in oven for 15 minutes.
- Turn heat down to 350F.
- Roast chicken for another 75 minutes or until a meat thermometer placed in the thickest part of the thigh reads 170F.
- Transfer chicken to a platter, tent with foil and let rest for 20 minutes.
- Carve chicken and enjoy.
The Rating
Reviewed by 3 people-
Yum!! This is super moist and juicy, and flavorful! Everyone loved it! Thanks for sharing!!! More info in IMI: Lemon Rosemary Brined Chicken
Cosmicmother
in Western loved it
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Excellent.
6/14/15
pointsevenout
in Athens loved it
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Agreed excellent! More in Cosmicmothers IMI link :)
6/22/15
mommyluvs2cook
in Santa Fe loved it
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