Galatians 6:9

And let us not be weary in well doing: for in due season we shall reap, if we faint not. Galatians 6:9

Colossians 1:10

That ye might walk worthy of the Lord unto all pleasing, being fruitful in every good work, and increasing in the knowledge of God. Colossians 1:10

Wait, you're what?

We're in the business of raising autonomous adults NOT children here!


Wednesday, March 7, 2012

Brined Roast Chicken Recipe

As requested, here is the brined roast chicken recipe for the delicious bird we ate Monday night. The recipe comes from the Williams-Sonoma Chicken cookbook.


  • 1 cup kosher salt or 1/2 cup iodized/plain salt
  • 1 quart hot water
  • 3 quarts cold water
  • 1 roasting chicken 6 1/2 pounds  (ours was 7.5 lbs)
  • 2 tablespoons unsalted butter at room temp
  • pepper
  • 4 fresh thyme sprigs (we only had rosemary)
  • 4 fresh rosemary sprigs 
  • 1 small yellow onion coarsely chopped
  • 1 small carrot coarsely chopped
  • 1 small celery stalk coarsely chopped
For the Wine Jus:

  • 1/2 cup crisp dry white wine (or whatever you have)
  • 1 cup chicken stock (we just used water)
  • 1 tablespoon chilled unsalted butter
  • salt and pepper
  1. In a plastic or stainless-steal container larger enough to hold the chicken, stir and dissolve the salt in the hot water. Stir in the cold water. Rinse the chicken then submerge it in the brine (be sure to remember to take out the giblet bag first (throw that away or use it for some other thing). Cover and refrigerate for 1-4 hours (ours was in there for 5 hours).
  2. After the chicken has soaked preheat the oven to 400*F. Remove the chicken from the brine, pat dry with paper towels then rub with the butter and season inside and out with pepper. Place the herbs in the cavity.
  3. place the chicken on its side on a V-shaped rack in a roasting pan (or on its side in a pan the will hold it and keep it on its side like we did). Roast for 30 minutes. Turn the chicken on its other side and roast for another 30 minutes. Turn the chicken on its back, place the onion, carrot and celery inside the cavity and roast until the thickest part of the bird reaches 170*F (about 45 minutes). Remove from the oven and pour the juices from the chicken into a pan and cover the bird with foil to rest for 10-15 minutes.
  4. Enjoy!
To make the Wine Jus (while the chicken is resting):
  1. Strain the cooking juices and skim off any visible fat. Pour them into a pan, add the wine and boil on medium-high heat until reduced in half (about 1 minute).
  2. Add the stock (or water like us) and boil until the liquid is reduced to 1/2 cup (about 6 minutes). I just boiled it for 6 minutes, which we had more than 1/2 cup, but the more the merrier:)
  3. Remove from the heat and whisk in the chilled butter. Season with salt and pepper.
  4. Pour into a sauceboat and enjoy!

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