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!
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.