Lemon Tarragon-Brined Whole Chicken
Lemon Tarragon-Brined Whole Chicken might be just the main course you are searching for. One serving contains 727 calories, 52g of protein, and 46g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 5. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, tarragon, tarragon sprigs, and a few other ingredients on hand, you can make it. 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 fodmap friendly diet.
Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat.
Place in a large bowl; cool to room temperature.
Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve.
Place salt mixture in a 2-gallon zip-top plastic bag.
Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally.
Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.
Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken.
Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes.
Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes.
Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 18
Place chicken on a platter; cover with foil.
Let stand for 15 minutes. Discard the skin.