Wednesday, May 28, 2014


Cheater Roast Chicken

¼ cup kosher salt
½ cup sugar
3 cloves garlic, crushed
½ TBSP peppercorns
1 bay leaf
4 cups water
2-3 TBSP olive oil
4 bone in, skin on chicken breasts or 8 thighs or both


In a heavy saucepan, bring the water, salt, sugar, garlic, peppercorns and bay leaf to a boil. Boil until salt and sugar dissolve. Remove from heat, and add enough ice to bring the temperature down below 40 deg. Submerge chicken in the brine, and refrigerate. Allow to soak in the brine for at least an hour, and up to 4 hours. Remove chicken from the brine and discard the brine. Preheat oven to 450 deg. Pat chicken dry, and rub the skin with the olive oil. Place the chicken on a baking rack or baking sheet. Place in the oven, and immediately reduce the heat to 350 deg. Allow the chicken to roast, uncovered, for about 40-60 minutes, or until an internal temperature of 165 deg is reached.


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