Saw this in the paper, and she said this is a delicious way to start the year right!!
(serves 4)
2 quarts water, divided
1/2 cup peeled and smashed garlic cloves
1/3 cup fine sea salt
1&1/2 t. black peppercorns
2 lemon* thyme sprigs
2 rosemary sprigs
1 chopped celery stalk
1 small organic* carrot, chopped
1 small sweet* onion, chopped
1 bay leaf
3&1/2 lb. chicken
1 T. EVOO
In a large saucepan, combine 1 quart of water with the next 9 ingredients through bay leaf. Bring to a boil; stir to dissolve salt. Remove from heat. Add the remaining quart of water; cool completely. Transfer brine to a nonreactive container large enough to hold chicken. Add the chicken, neck and giblets removed, to brine, submerging completely. Refrigerate at least 4 hours and up to overnight. Preheat oven to 450. Remove chicken from brine; discard brine and solids. Pat chicken dry with paper towels and place in a roasting pan fitted with a roasting rack. Rub thoroughly with the olive oil. Roast 60 min. or until an instant-read thermometer reads 165. If chicken starts to brown too much, tent with foil. Remove from oven; let stand 20 min. before carving.
"Things are always better than they seem to be when we remember that God is by our side."
Have FUN, and stay WARM today!!!!!!!!!!
Love,
Machete Milletti
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