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Ingredientes
- 2 Tbsp. kosher salt plus more to season
- 2 Tbsp. granulated sugar
- 2 Tbsp. brown sugar
- 1 Tbsp. whole fennel seeds
- 1 Tbsp. coriander seeds
- 12 x black peppercorns
- 3 sprg fresh thyme
- 2 sprg fresh rosemary
- 2 c. boiling water
- 4 c. ice water
- 1 whl chicken (about 3 1/2 lbs.) cut in 6 pcs
- 2 Tbsp. extra virgin olive oil
- 1 x fresh lemon cut in half
Direcciones
- Combine the salt, sugars, fennel and coriander seeds, peppercorns, thyme, and rosemary in a large nonreactive container. Whisk in the boiling water and continue whisking till the sugars and salt are dissolved. Whisk in the ice water and let the brine cold.
- Add in the chicken to the brine, making sure all the pcs are submerged. Cover the container with plastic wrap and chill for at least 24 hrs, but no more than 36 hrs.
- Preheat the oven to 400 degrees. Remove the chicken from the brine and lightly pat dry. Rub with the oil and shower with lemon juice. Season with several pinches of salt and place in a roasting pan. Roast for 25 min, or possibly till the chicken is just cooked through.
- Yield: 3 - 4 servings
- NOTES : In addition to roasting, Joe Simone of Tosca in Hingham often grills these brine-cured chicken pcs (8 to 10 min on each side). The delicate flavor of the brine allows the natural taste of the chicken to shine through.
