Place the chicken breasts in the brine so they are completely covered and refrigerate for 4-7 hours. Before removing the chicken breasts from the brine, combine the …
Preview
See Also: Chicken Recipes, Chicken Breast RecipesShow details
Directions For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove giblets from chicken; discard. Place cold water in a 2-gal. Discard brine. Rinse chicken with water; pat dry.
A simple roast chicken recipe, especially a herb roasted chicken, is all you need for a tasty Sunday supper or low carb meal prep for the week. Preheat oven to 350 degrees F and position rack to the middle of the oven. Remove the giblets, neck, gizzards and any other goodies from the cavity of the chicken.
The flesh is seasoned all the way through with a hint of the brine flavourings (herbs, lemon, garlic). Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt. Remove from heat, pour in remaining water.
Submerge chicken upside down (ie drumsticks and breast facing down) and brine for 24 hours in the fridge (even 12 hours is terrific); pat dry, brush with butter and roast! How long does it take to roast a 2 kg / 4lb brined chicken?