BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BRINED WHOLE FRYER (CHICKEN)

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Brining is a good way to increase the flavor of meat and it also makes for good results when barbecuing.  Note that we typically do more than one chicken so when doing one chicken, cut down by 1/4 and use the ration of 1 quart water; 1 cup sugar; 1/2 cup sea salt. Be sure to place something in the cavity if you plan to use the rotisserie method we did when you dined with us. That way the meat is getting moisture from the inside and dry roasting on the out side, resulting in plenty of moisture. For a completely different brine we recommend the same one we use  to brine salmon.

Ingredients:

  • 1 gallon water

  • 4 cups sugar
  • 2 cups sea salt
  • 1 whole fryer chicken about 5 pound, washed inside and out
  • Aromatics such as 1 orange, 1 lemon, 4 cloves of garlic, cleaned, halved, each of which is optional
  • few sprigs parsley, rosemary and/or sage, optional
  • Sea salt and coriander
  • Pepper, as desired

Method:

Combine water, sugar and salt; mix well to dissolve . Place whole chicken into brine for 1 1/2 hour, or 90 minutes. Remove and rinse and pat dry. Place chicken on rack in oven roasting pan. Cut lemon and orange into smaller pieces and squeeze juices over chicken and in cavity. Place citrus pieces and garlic and herbs in cavity and under skin between leg and breast.

Place into preheated 350 degree F oven and set timer for 15 minutes. Turn chicken over onto breast and set timer for 15 more minutes. Continue turning every 15 minutes for about 1.25 hour, and until internal temperature of thigh meat is at or above 165F. Remove from oven and rest 10-15 minutes before carving.

 






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