STOCKPILE COOKING - Brined Roasted Chicken!

Brined Roasting Chicken

Taste of Home

Brining meat is a wonderful way to add amazing flavor and the juiciest meat ever! 

I picked up a few whole fryers very cheap at Albertsons this week!  I will be cooking a few of these birds so I will have leftovers.  This is one of my favorite tips to cut back how much time you are spending cooking and of course stretching that dollar that we work so hard to make!

Tomorrow I will share some of the recipes that I like to make with this leftover chicken!

8 ServingsPrep: 30 min. + marinating Bake: 1 hour 20 min.

Ingredients

• 8 cups warm water
• 1/2 cup kosher salt
• 1/4 cup packed brown sugar
• 3 tablespoons molasses
• 1 tablespoon whole peppercorns, crushed
• 1 tablespoon whole allspice, crushed
• 2 teaspoons ground ginger
• 1 roasting chicken (6 to 7 pounds)
• 4 cups cold water
• 1 teaspoon canola oil
• 3/4 to 1 cup chicken broth
• 1 tablespoon all-purpose flour

Directions

• For brine, combine the first seven ingredients in a large kettle.
• Bring to a boil; cook and stir until salt is dissolved. Remove from
• the heat. Cool to room temperature.

• Remove giblets from chicken; discard. Place cold water in a 2-gal.
• resealable plastic bag; add chicken. 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.

• Discard brine. Rinse chicken with water; pat dry. Skewer chicken
• openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
• 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).

• Remove chicken to a serving platter and keep warm. Pour drippings and
• loosened browned bits into a measuring cup; skim fat and discard.
• Add enough broth to measure 1 cup.
• In a small saucepan, combine flour and broth mixture until smooth.

• Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Serve with chicken. Yield: 8 servings.

Nutrition Facts: 6 ounces equals 412 calories, 24 g fat (7 g saturated fat), 134 mg cholesterol, 786 mg sodium, 3 g carbohydrate, trace fiber, 43 g protein.