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Tea and Bourbon-Brined Roast Chicken MICHAEL SYMON

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Some of the best Roast Chicken you’ll ever have!

ingredients
CHICKEN BRINE:
4 cups iced tea
1/4 cup honey
1/2 cup Kosher salt
2 bay leaves
1 lemon (sliced)
2 ounces bourbon
1 (3-4 pound) whole chicken
SPICY HONEY:
1/2 cup Sriracha
1 cup honey
ROASTED CHICKEN:
1 lemon (sliced)
3 sprigs rosemary
2-3 (1-inch) pieces ginger (peeled, thick slices)
1/4 cup olive oil
Butcher’s twine
Kosher salt and freshly ground black pepper (to taste)

directions
For Chicken Brine: In a medium bowl, whisk together the iced tea, honey, salt, bay leaves, and lemon slices. Transfer brine and chicken to a large zip-top bag or large bowl to submerge chicken and refrigerate overnight.
For Siracha Honey: The next day, in a medium bowl, whisk together Sriracha and honey, and set aside until serving.
For Roasted Chicken: Preheat the oven to 450ºF. Remove chicken from brine and pat dry, discarding brine. Allow the chicken to come to room temperature. Stuff the cavity of the chicken with lemon, rosemary and ginger. Place the chicken on a baking sheet, tuck the wings and tie the legs together with butcher’s twine.
Season the chicken lightly with salt and pepper and drizzle with olive oil. Roast for 25-30 minutes until a golden brown skin develops. Reduce the temperature to 375ºF and roast for an additional 30-35 minutes or until the internal temperature on a meat thermometer reads 165ºF.
Remove from the oven and allow to rest for 10 minutes. Remove the butcher’s twine and cut the chicken into 8 pieces. Serve with spicy honey.
Tip: If not serving immediately, hold on a baking sheet in the oven at 200ºF until ready to eat.

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