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Chef Joseph Burton’s Chicken Brine
Ingredients
- 2 yellow onions large dice
- 1/2 bunch of celery large dice
- 2 carrots peeled/ large dice
- 1/2 cup salt
- .25 cup brown sugar
- 1 tea blk peppercorns
- 3 bay leaves
- 5 sprigs of fresh rosemary
- 10 sprigs of fresh thyme
- 3 ea lemongrass
- 1/2 gal of water
- 2 pound bag of ice to cool mix
Take all ingredients add them to a pot cover with the 1/2 gallon of water and heat until the sugar and salt dissolve. Shock the brine with ice until cool to touch. Once cool submerge chickens in it.
Cooking the chicken
- Wire rack/Cooling rack
- cookie sheet or sheet pan
- Thermometer
- 1/2 cup of gremolata
- Butchers twine or chicken ties
Directions
- Spray Pan
- Pre heat your oven to 375 degrees. Take your chicken out of the brine and shake off extra liquid but don’t dry. Truss your chicken so that it cooks evenly, Spray your wire rack with pan spray to prevent your chicken from sticking then place your chicken on your wire rack over your sheet pan and put in the oven. After 20-30 mins check to see if the skin has begun to dry out and if it has brush gremolata over the chicken and return back to oven and increase the temperature to 425 for another 30 mins. Once the skin has browned probe the chicken in the thigh and look for a doneness of at least 165 degrees. Once desired temp is achieved cool enough to handle and drizzle with more gremolata and serve.
