Brined Roasting Chicken

  • Ready in 1h 50m

  • Serves 8

  • 593 calories

  • 15.17g carbs

Brined Roasting Chicken is a dairy free main course. This recipe serves 8. For $2.13 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 43g of protein, 39g of fat, and a total of 594 calories. A couple people made this recipe, and 31 would say it hit the spot. If you have brown sugar, water, molasses, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

12 ingredients

  1. 1/4 cups brown sugar
  2. 1 tsp canola oil
  3. 3/4 cups chicken broth
  4. 1 tbsp flour
  5. 2 tsps ground ginger
  6. 1/2 cups kosher salt
  7. 3 tbsps molasses
  8. 6 lb roasting chicken
  9. 4 cups water
  10. 8 cups water
  11. 1 tbsp whole allspice
  12. 1 tbsp whole peppercorns

Instructions

  1. For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved.
  2. Remove from the heat. Cool to room temperature.
  3. Remove giblets from chicken; discard.
  4. Place cold water in a 2-gal. resealable plastic bag; add chicken.
  5. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
  6. Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together.
  7. Brush with oil.
  8. Place chicken in a roasting pan.
  9. Bake, uncovered, at 350° for 80-90 minutes or until a meat thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
  10. Remove chicken to a serving platter and keep warm.
  11. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard.
  12. Add enough broth to measure 1 cup.
  13. In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  14. Serve with chicken.
Brined Roasting Chicken

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