Chicken Update

Oh my God, you guys..

This chicken was the best f-ing chicken I’ve ever had. No exaggeration.

I had stored her in the freezer after buying her because I didn’t know when I’d have time to make a full-on chicken dinner. I pulled it out and stuck it in the fridge to defrost Friday..and it didn’t thaw. At all. So, I made my brine and figured I’d let her thaw in the brine. When she’s ready, I’ll roast. Fast forward two days…

Chicken taking a brine bath.

The brine solution was really simple. I sautéed a chopped white onion in a pot with a few carrots and whole peppercorns – the heat makes the pepper flavor a little more intense. Once the onions and carrots had a chance to brown just a bit, add a clove or two of garlic and heat. I then added maybe ½ a cup of dry white wine to deglaze the bottom of the pot and add more flavor.

I let the wine cook down a bit until it was more concentrated in color and flavor, then I added ¼ cup of sugar, and maybe 1/3 – ½ cup of salt and a bay leaf. Pour in a few cups of water – just enough that it will cover (or mostly cover) the chicken when you put the chicken in the pot. Boil this mixture until the sugar and salt have dissolved and the flavors have been distributed throughout the solution. Let cool to room temperature, add your chicken to the pot, and cover. Let the chicken soak in this solution for a couple hours, overnight, or for two days because you’re painting baseboard in the garage and shopping for kitchen cabinets.

Monday night, I pulled the chicken out of its brine to make sure it wasn’t still freaking frozen. Not only was it not frozen, but the little bird smelled awesome! Always a good sign. A note here: don’t be discouraged or freaked out when your brine smells awful as you’re making it. It smells better when it’s not cooking, and it will make your bird taste great.

Pat the skin dry with a paper towel, drizzle with a little olive oil and salt and pepper the chicken inside and out. I then roasted the little gal at 375F for just under an hour – the skin was crispy and brown, and the juices at the leg joint ran clear when pierced with a knife.

In the activity of preparing the chicken, I had totally forgotten to make anything else to go with it. You know..to balance the meal. Vegetables and shit.



Winner, winner, chicken dinner!

Then I remembered I had more wine. Problem solved!