The brined, roasted chicken is juicy, rich, and great on its own, but the jus, a concentrated homemade stock, is worth the effort. As for the birds, ask your butcher for two chickens, cut into four pieces each, reserving the carcasses to make the jus. Or buy leg quarters or airline breasts (first wing joint attached) and make the jus with the extra wings and backbones.
1/2 cup kosher salt
1/2 cup dark molasses
2 cups ice cubes
1 sweet onion, thinly sliced
2 fresh thyme sprigs
2 garlic cloves, peeled and sliced
1/2 teaspoon black peppercorns
2 (4- to 5-lb.) whole chickens, cut into 4 pieces each (boneless breasts with first wing joint intact, legs whole with bone in, carcasses reserved)*
Bring 4 cups water to a boil in a large Dutch oven over medium-high heat. Add kosher salt and molasses. Reduce heat to low, and simmer, stirring occasionally, 2 to 3 minutes or until salt and molasses dissolve. Transfer to a very large bowl; add ice and next 4 ingredients. Let stand, stirring occasionally, 30 minutes or until mixture cools to room temperature. Cover and chill 30 minutes to 1 hour or until cold.
Submerge chicken in cold brine. Cover and chill 6 to 8 hours.
Preheat oven to 400°. Remove chicken from brine; rinse and pat dry. Sprinkle with garlic salt.
Heat 1 Tbsp. oil in a 14-inch nonstick or cast-iron skillet over medium-high heat. Add 4 unpeeled garlic cloves, 1 thyme sprig, and half of chicken. Cook 5 minutes or until skin is browned and crisp. (The molasses in the brine will brown the skin quickly.) Turn chicken and garlic, and cook 5 minutes or until browned. Remove chicken, and place on a wire rack in a jelly-roll pan. Wipe skillet clean. Repeat with remaining oil, chicken, garlic, and thyme.
Bake chicken, skin side up, at 400° for 10 to 20 minutes or until a meat thermometer inserted into thickest portion registers 165°. (Breasts will cook faster than legs, so check for doneness after 10 minutes.) Cover with foil. Let stand 10 minutes before slicing. Serve with Roasted Chicken Jus, if desired.
*8 chicken leg quarters or 8 chicken breasts, airline cut, may be substituted.
Good. Not remarkable, not overly flavorful and not so sure the effort to brine was even worth it. Used the Big Green Egg and grilled rather than sear stove top and kept at 400. Thank goodness we chose to serve with Crispy Fried Sweet Onion Rings (Oct issue) which were fantastic. Much prefer the Tea Brined Chicken from May 2011 issue.
Excellent, I make a lot of roasted chicken and this will be my new special recipe. I followed the recipe with the following exceptions: I was short on molasses so I added some brown sugar to the brine, I seared the chicken skin side down in about a quarter inch of peanut oil, and roasted at 425. I did put a cup of water under the grate in my jelly roll pan to minimize smoke and/or grease splatters.
I served the chicken with a shallot gravy I made with the pan drippings and the au jus recipe provided. And of course with mashed potatoes and buttery green beans.
My husband and his best Texas friend decided it was even better than fried chicken! Crunchy, juicy, and full of flavor...it's a winner!