Spiced Brine

The only way to mess this one up is to leave it in the brine to long. A turkey can take 24 hours but a chicken only needs 6-10hours. Remember to pull it out of the brine by the 10th hour and rinse it off and it will be fine in your refrigerator until you are ready to cook it. Otherwise be ready for something very salty ruining your palate.

In a large pot that a chicken will fit comfortably snug in, pour in 2 quarts of water along with;

1-1/2 cups of coarse sea salt or kosher salt

3/4 cup succanet, rappadura or brown sugar

6 big bay leaves

2 tsp cracked black pepper

1 tsp of crushed red pepper

1 T of ground allspice

1 T of ground coriander

1 T of curry powder

1 T paprika

1 T mild-med chile powder

6 sprigs of fresh thyme

6 sage leaves

1 sliced onion

6 cloves of smashed garlic

Stir over med high flame until sugar and salt have dissolved. Cool completely and add 4-5 lb chicken along with 5-6 quarts more of cold water. Stir and put in fridge for 6-10 hours. Rinse and pat dry. Place in buttered roasting pan breast side up with wings tucked underneath body and drizzle olive oil or butter onto breast side of chicken. Place in heated 375-degree oven and roast for 1 hour and 15 minutes to 1 hour and a half. I always slide a metal skewer or sharp narrow blade into the fatty part of the thigh nearest the cavity opening to check for doneness. Don’t check it until it’s been in an hour and 15 minutes. You don’t want to many holes in your chicken draining out moistening juices. When the juice runs clear out of the small hole I made in the thigh, it’s ready. Let it cool at room temperature for 30 minutes before carving. P.S. – The carcass from a brined, roasted chicken makes the best chicken broth, stock or soup, ever. Freeze the bones for another day if you don’t want to use them right away.