Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Brining, or soaking food in a salt solution, can improve the flavor of chicken. Soaking the chicken in brine overnight allows for uniform salting and produces a very moist chicken.

Recipe by Cooking Light October 2000

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 3 ounces chicken)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Add chicken to salt mixture; cover and refrigerate 8 hours or overnight.

    Advertisement
  • Preheat oven to 400°.

  • Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. Sprinkle cavity with pepper; place the lemon wedges, parsley, garlic, and shallot into cavity. Lift wing tips up and over back; tuck under chicken. Place on the rack of a broiler pan. Bake at 400° for 1 hour and 10 minutes or until thermometer registers 180°. Discard skin.

Nutrition Facts

164 calories; calories from fat 35%; fat 6.3g; saturated fat 1.7g; mono fat 2.3g; poly fat 1.5g; protein 24.7g; carbohydrates 1g; fiber 0.1g; cholesterol 76mg; iron 1.1mg; sodium 494mg; calcium 18mg.
Advertisement