I’m sure you’ve heard of brining your turkey, but have you thought of brining your chicken for Sunday Supper? At Hugo’s, where I’m staging, they serve a staff meal before the dinner service begins. It’s always amazing, but one time they had roasted chicken pasta. I asked why the chicken was so flavorful, not that I expected anything less. The chef told me that they always brine their chickens. So I figured, why shouldn’t I?
As you might have noticed, I love rosemary and lemon so I decided to brine my chicken with those flavors. I didn’t have a vessel to fully submerge the chicken in, so I decided to try it in a crockpot because it was deep enough and fit in the fridge.
1 5-6 lb chicken, remove insides and wash
1-cup kosher salt
3 sprigs rosemary
3 bay leaves
1 lemon sliced
About 1 gallon of warm water
Mix salt, sugar and a cup or so of water in a container and stir to dissolve. Add rosemary, peppercorns, lemons and bay leaves to the bottom of the crock-pot. Add chicken breast side down and add brine solution. Make sure you have enough water to cover the chicken and let sit overnight to 24 hours.
Remove chicken and rinse. Add chicken to roasting pan and add rosemary, salt and olive oil to the chicken and rub it in. Roast at 350 degrees for 1 hr or when the internal temperature is 165. Serve with Hushwee, (recipe here), and roasted veggies, (recipe here). This is a meal my family really enjoys 2gether. The best part, are the leftovers to make potpies, (recipe here), pasta dishes, tacos, chicken salad etc.