Brined Chicken with Lemon

Name: Brined Chicken with Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 4 flat-leaf parsley sprigs; 2 garlic cloves, cut in half; 158 milliliters kosher salt; 1 inches thick) slices lemon; 4 lemon wedges; 2 kilograms roasting chicken; 1 shallot, peeled and quartered

Brined Chicken with Lemon requires around 45 minutes from start to finish. This recipe makes 8 servings with 372 calories, 29g of protein, and 26g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of pepper, flat-leaf parsley sprigs, lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. It works well as a rather inexpensive main course.

Instructions

Combine 4 quarts water and salt in a Dutch oven, stirring until the salt dissolves.

Ingredients you will need

Water

Salt

Equipment you will use

Dutch Oven

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.

Ingredients you will need

Whole Chicken

Water

Add chicken to salt mixture; cover and refrigerate 8 hours or overnight.

Ingredients you will need

Whole Chicken

Salt

Preheat oven to 40

Equipment you will use

Oven

Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Ingredients you will need

Chicken Drumsticks