Roasted Whole Chicken With Fresh
Herbs And Blood Orange Sauce
While this recipe requires a little hands-on with advance planning, you are well rewarded with the most tender and juicy seasoned chicken.
Ingredients:Chicken and Brine:
1 whole chicken (about 4 pounds)
4 quarts water
1 cup salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 sachet of fresh herbs, thyme, rosemary, bayleaf, sage, and oregano
all enclosed in a cheesecloth.
2 garlic cloves, smashed
1 tablespoon dried oregano
Zest and juice of one lemon
Blood Orange Sauce:
Juice of two blood oranges
1 tablespoon honey
2 teaspoons sherry vinegar
2 cups chicken stock
2 tablespoons unsalted butter
Salt and pepper to taste
Directions:
Prepare the chicken: Make the brine by heating 2 cups water with salt, sugar, fresh herb sachet, and garlic. Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice. Let cool completely.
In an 8 quart pot or large container, place the chicken into the brine and allow to rest for 48 hours in the refrigerator.
After 2 days, remove chicken from the brine and let it air dry in the refrigerator for at least 8 hours before roasting.
Roast the chicken at 350*F. Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes or until the internal temperature reaches 165*F. in the thickest part of the thigh.
Let the chicken rest for 20 minutes before carving.
Meanwhile prepare the blood orange sauce: In a small pan over medium heat, combine the blood orange juice, honey, sherry vinegar and stock. Bring to a simmer and cook to slightly reduce 5 to 7 minutes.
Whisk in butter until smooth then season with salt and pepper to taste.
Serve: Carve the chicken and drizzle with the blood orange sauce. Garnish with fresh herbs if desired.
