Brined Roasting Chicken

• Ready in 1h 50m

• Serves 8

• 593 calories

• 15.17g carbs

Brined Roasting Chicken is a dairy free recipe with 8 servings. For $2.1 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 593 calories, 43g of protein, and 39g of fat per serving. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. 31 person were impressed by this recipe. If you have water, molasses, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home.

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 warm water
11. 1 tbsp allspice
12. 1 tbsp 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.