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Brine Roast Chicken
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Brine
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1 Gallons / 3.8 Liters Water (Cold)
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1/2 Cups / 146 Grams Salt
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1/2 Cups / 113 Grams Sugar (Brown)
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3 Pieces Garlic (Cloves, Smashed)
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1 Table Spoon Peppercorns (Black)
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2 Pieces Bay Leafs
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3 Table Spoons Sage (Fresh)
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3 Table Spoons Thyme (Fresh)
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1 1/2 Table Spoons Rosemary (Fresh)
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Chicken
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1 Piece Chicken (Whole)
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1/2 Piece Lemon (Quartered)
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1 Piece Celery (Chopped Medium)
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Butter Rub
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2 Oz / 57 Grams Butter (Unsalted)
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1 Piece Garlic (Clove, Chopped Fine)
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1 Tea Spoons Sage (Chopped Fine)
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2 Tea Spoons Rosemary (Fresh, Chopped Fine)
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1/4 Tea Spoon Salt
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1/8 Tea Spoon Pepper (Black)
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Instructions:
1) Begin by preparing the brine. Put the water into a container and then scoop a bit of it out (a cup and a half, around 300 milliliters or so) and put it into a small pot and turn on the heat. Put the salt, brown sugar, garlic, peppercorns, bay leafs, sage, thyme and rosemary into the pot as well and bring to a boil. Let it boil for a couple of minutes until all the salt and sugar is dissolved.
2) Put the contents of the pot back into the container with the cold water and mix together. We do this because we need the brine to be cold, if we only heat up a small portion of the cold water, we don’t need to refrigerate the whole thing until it’s cool again. Put the chicken into the brine solution and refrigerate for at least 3 hours, or over night. This will ensure that all parts of the chicken have seasoning.
3) Once the chicken has been in the brine long enough, take it out and pat it dry. It’s now time to prepare the butter rub.
4) Mix together the soft butter, chopped garlic, sage, rosemary, pepper and salt. Insert two thirds of the butter under the breast skin of the chicken and the rest over the breasts and thighs.
5) Stuff the chicken with the half quartered lemon and celery. If you want to, you can tie the legs of the chicken together with twine, but this is not strictly necessary.
6) Put the chicken into a pre-heated oven (190°C/375°F) and cook until the juices run clear (prick it with a knife, the juice that runs out should be clear) or until the internal temperature of the chicken is 70°C/160°F, this should take around 1 hour and 15 minutes but it varies considerably by oven and chicken so it’s best to use a meat thermometer. Chicken is considered properly done when it’s 72°C/165°F but if you leave it in the oven until this temperature is reached, the core temperature will actually continue to rise after you’ve taken the chicken out and shoot over this mark and you’ll end up with overcooked chicken meat. To ensure that this post-cooking takes place, cover the chicken with aluminum foil as soon as you take it out of the oven and let it rest for at least 10 minutes.
7) Serve with a pan sauce from the drippings, nice sauteed (hot fry) asparagus and a cold Pinot Noir red wine. Bon appetit!
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