Bourbon Herb Brined Roasted Chicken

Brining chicken imparts such moisture to the bird. Here I kick it up with jalapeño, the earth tones of fresh herbs, and the caramel and woody flavor of bourbon.

Brine:

1 gallon water

3/4 cup Kosher salt

1/2 cup sugar

1/2 cup soy sauce

1-1/2 cup bourbon

palmful fresh herbs (rosemary, oregano, thyme) coarsely chopped, stems included
1 fresh jalapeño pepper, thinly sliced

1 whole roasting chicken, 3-4 lb

1/2 cup pale dry sherry for jus

Warm the water in a very large stock pot just enough that your finger feels cozy and comfortable, about 105F. Add the salt sugar and soy sauce and remove from heat. Allow everything to dissolve and the water to cool at least to room temperature. Add the herbs, jalapeño, and the bourbon.

Clean the chicken and submerge in the brine. Add more water if necessary to completely submerge.

Cover and refrigerate 24 hours. Turn several times during brining.

Preheat oven to 425F. Remove chicken from brine and discard brine. Pat chicken dry and tie up for roasting. Place bird in an oiled roasting pan. Garnish with some remaining fresh herbs. Salt bird generously with kosher salt.

Roast for about 20 minutes. Reduce oven to 375F and continue roasting about another 45 minutes, until chicken browns nicely and reaches 165F when probed with an instant-read thermometer, and juices run clear.

Cover upper portion of chicken if necessary, if the chicken browns too much before being cooked through.

Remove chicken from jus at bottom of pan to a cutting board.

Allow chicken to rest for about 10 minutes before carving to reabsorb moisture.

Stir jus at bottom of pan, and add sherry. Bring to a boil. Strain jus into a serving gravy boat.

Carve chicken and serve glazed with a dash of jus, along with favorite sides.

Serves 4-6.

Cook's Note: Here I served with white rice and asparagus sautéed with toasted almonds.

Comments

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