Weekend Chicken

It's Friday! The workweek is nearly over. So, what ya gunna cook this weekend?
How about roasting a chicken?
Even if you're a single person, don't be afraid to roast a whole chicken. Yes, it's a lot of meat, but, you'll be able to eat hassle free for days... chicken pasta, chicken sandwiches, chicken soup. Do I sound like Forest Gump? In any case this recipe makes a delightfully moist and flavorful chicken that goes down so easily it might not have a chance to be made into anything else!
This recipe is all about the BRINE ... a concoction of salt, water, sugar and spices. What makes this brine extra special is that it also has apple cider and BEER! When brining meat of any kind, plan on letting it sit in the brine overnight or up to two days to really soak up the flavor.
So start tonight. Collect your ingredients, order Chinese take-out for dinner,  Brine thy chicken and eat like Kings and Queens tomorrow! 

Brine Ingredients:

5 1/2 cups Water
3 cups Apple Cider
1 bottle of Good Ale
1/2 cup Brown Sugar
1/4 cup Cane Sugar
1/2 cup Kosher Salt
1 Onoin
4 cloves Garlic
2 Limes
2 Tbsp Peppercorns
1 Tbsp each  Allspice Berries, Juniper Berries, Fennel Seed, Smoked Red Pepper Flakes
1/2 tsp Whole Cloves

the spice mix ... usually I throw in a few bay leaves too, but I was out.

Cut the Onion into wedges. Peel the Garlic Cloves. Juice the Limes (keep the juiced halves). Put All of this in a medium sauce pan along with 2 cups Water, Salt, Sugar and all other Spices. Heat to dissolve salt and sugar.  

Once the Salt and Sugar is fully dissolved, remove from heat. Add the Cider, Beer, and remaining Water, Check the temperature of the Brine. ** IT NEEDS TO BE COOLED TO ROOM TEMP BEFORE INTRODUCING THE CHICKEN **

Put the cooled Brine and your Organic Free Range Chicken into a large bowl or brine bag. Find a space for it in the fridge and .... WAIT ....

After the chicken has a good soak (overnight or longer), Remove it from the brine. Be sure to drain it thoroughly but do not rinse it. Discard the Brine. Let the Chicken come to room temp. Preheat oven to 375. Cook  for 20 minutes per pound or to an internal temperature of 170 in a dry roasting pan. Baste with juices now and again. 

The end result is a juicy, succulent, crisp skinned chicken loaded with flavor!