Saturday, January 5, 2013

Easy Brined Chicken


Baked chicken is a staple in my household. When most people hear that we eat baked chicken, their first response usually has something to do with "How do you keep it from drying out?" While this recipe is not directed completely at this question, it is a solution. The great thing about this recipe is that you can brine it all day, if you want, and the chicken will come out of the oven flavorful to the bone and juicy! No more dried out chicken here!




1 Whole Cut-Up Chicken
6 Cups Cold Water
3 Tablespoons Salt
1 1/2 Tablespoons Whole Black Peppercorns
1 teaspoon Cayenne Pepper
3 Whole Garlic Cloves, peeled
1 Spring Onion, cut into thirds


In a large bowl, combine the water and seasoning mix. Place the chicken pieces in the brining mixture making sure they are submerged. I like to cut the breast pieces in half so they are more similar in size to the thighs. This just makes it easier to time the cooking later on. Cover the bowl with plastic wrap and allow to sit in the refrigerator for at least 2 hours.

Preheat your oven to 375 degrees. While the oven heats, remove your brining chicken from the refrigerator and arrange on a broiling pan, skin side up. Lightly pat excess moisture off the top of the chicken with a paper towel. However, do not rub the chicken! You do not want to remove the seasoning from the chicken.

Bake the chicken for 1 hour 15 minutes. The skin should be deeply golden and crisp and all juices should run clear from the meat.


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