Baked Brined Chicken

Baked Brined Chicken

1 whole chicken

4 T olive oil

4 T butter

2 celery stalks, coarsely chopped

2 medium carrots, coarsely chopped

Brine

1 gal water

1 c salt

½ c sugar

1 T fennel seeds

1 T pepper corns

1 T coriander seeds

10 sprigs fresh thyme

1 medium onion, coarsely chopped

5 garlic cloves, smashed

Add the “Brine” ingredients to the water and bring to a boil. Remove from the heat and let cool completely.

Meanwhile:

Butchering the chicken – remove the back bone. Leaving the skin on and the meat attached to the bones cut away both breasts, wings and leaving the leg and thigh connected cut those away as well. You should have six pieces total. Discard the wings.

Once the brine is completely cooled, place the chicken pieces into the brine, cover and refrigerate for at least four hours. Eight would be better!

After four to eight hours have passed remove the chicken pieces from the brine and pat dry. (Discard the brine.) Liberally season both sides of each piece of chicken with salt and pepper. In two separate skillets (so as not to crowd the chicken causing it to boil) add half of the olive oil and half of the butter. Set stove to medium-high. When the butter is melted place the chicken skin side down into the skillet. Let the chicken cook for 4-5 minutes then flip it over allowing it to cook on the second side for an additional 4-5 minutes. Spray a sheet pan with nonstick spray and scatter celery and carrots evenly around the pan. Place the chicken pieces skin side up on top of the celery and carrots. Poor the pan drippings over the top of the chicken pieces. Cover with aluminum foil and bake for 30 minutes. During the last five minutes, remove the aluminum foil for crispier skin. Remove chicken from oven. Leave it covered and let stand for 5-10 minutes.  Serve with my Brussels Sprouts as a healthy side. Enjoy!

Yields 4-6 servings!   

Change it up:

-          After brining but before putting then chicken in the pan to sear, remove the skin.  Dredge the chicken pieces in flour seasoned with salt and pepper. Then follow the rest of the directions as written.

-          If you like spice, add one tablespoon of red pepper flakes to the brine and hot sauce to the olive oil and butter.

-          Pour only half of the pan drippings over the chicken. Heat up the other half and add two tablespoons of flour and combine thoroughly  Then add one cup of milk and one cup of chicken stock making sure to whisk quickly and continually to prevent lumps. Add salt and pepper to taste, and you have the perfect gravy!