Ingredients
Place salt, sugar, 2 cups of cold water, garlic and bay leaf in sauce pan.
Brine:
½ cup kosher salt
¼ cup brown sugar
5 cups cold water
8 garlic cloves , peeled, diced
1 bay leaf
2 cups orange juice
2 quarts ice water
1 Spanish onion
2 lemons, halved
4 to 6 sprigs rosemary
1 (3 to 4 lb) chicken
Bring to a boil to dissolve the sugar and salt. Turn off the heat.
Add the onion, orange juice, and 3 cups of water.
Remove from stove, and add the ice water.
Mix well.
Cool until brine reaches 40 degrees.
Chicken:
Rinse your chicken with cold water and dry.
Place the chicken in a container large enough to hold the brine and the chicken (a small cooler or a stock pot). Pour the brine over the chicken and let sit for 2 to 12 hours. You may need a weight to keep the chicken covered.
Remove chicken, and discard the brine. Dry the chicken thoroughly.
Place lemons and rosemary in cavity of chicken.
Roast in a 350- to 400-degree oven for 15 minutes per pound until the chicken reaches an internal temperature of 165 degrees.
Remove it from oven and let rest for 15 minutes.
Loosely cover with aluminum foil if you wish.
Kitchen Counter
Serves 4.
Preparation
See above.
