Roasted Whole Chicken with Chili Maple Glaze

If you’ve ever roasted a whole chicken or turkey, you know that the secret is in the brine. Brining a chicken not only adds flavor and produces a delicious juicy bird, but also tenderizes free-range pastured birds as they can often be tough. There are number of different ingredients and spices you can use in your brine, but I usually keep mine simple – salt, sugar, and cider vinegar.

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How to brine a chicken:

In a large stock pot or bucket (I use my 5 Quart Le Creuset Stockpot), add 1/2 cup salt to 1/2 quart hot water until dissolved. Fill your pot with an additional 1 1/2 quarts cold water. Add 1 Tablespoon of sugar and 1 Tablespoon of cider vinegar. Rinse your chicken inside and out, removing any innards or dangling bits of fat (typically whole chickens purchased at a supermarket will already have completed this step for you). Submerge the chicken into the pot neck first to allow the cavity to fill with water so it will sick to the base of the pot. Top the pot off with an additional 1 1/2 quarts of cold water and cover. Refrigerate overnight or longer. I like to brine my chickens at least 24 hours if not longer. When ready to cook, remove chicken from brine and pat dry.

 

With local organic whole chickens on sale last week for $0.99/lb I bought 2 and froze one for another day. After seeing how delicious this was I wish I would have picked up a few more!

Don’t forget to save your chicken bones to make homemade broth! Tutorial on this later.

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