Herb-roasted Organic Chicken
- 1 gallon water, divided Add to list
- 3/4 cup salt Add to list
- 1/2 cup honey Add to list
- 6 bay leaves Add to list
- 2 tablespoons black peppercorns Add to list
- 1 bunch fresh thyme Add to list
- 1 head garlic, halved Add to list
- 3 lemons, halved Add to list
For the Brine
Place 1/2 the water and remaining brine ingredients in a pot and bring to a boil. Turn off heat and add the rest of the water, cold or iced. Refrigerate brine until cool.
For the Chicken
Trim off fatty ends of chicken and remove giblets. Truss chicken with butcher's twine and place in cold brine overnight or for a minimum of 8 hours. Remove chicken and pat dry with a paper towel. Season with salt and freshly cracked pepper.
Preheat oven to 400° F.
Place chicken in an oven-safe stainless steel sauté pan and roast for 1 hour. Remove from the oven and tilt the pan toward you, pooling the grease. Place herbs in grease. With a large spoon, baste chicken with herb mixture. Let chicken rest, then slice and serve.
Recipe by, PCC Deli Chef
Source: 2011 PCC annual meeting dinner