Roast Brined Chicken with Raisin and Pine Nut Agrodolce

Name: Roast Brined Chicken with Raisin and Pine Nut Agrodolce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 8 bay leaves; 2 Tbsps black peppercorns; 3 kilograms chickens; 2 liters ice; 59 milliliters juniper berries; 473 milliliters kosher salt; 118 milliliters light brown sugar; 8 servings Raisin and Pine Nut Agrodolce, for serving; 118 milliliters Toasted Spice Rub; 6 Tbsps unsalted butter, melted and cooled; 2 gallons water

You can never have too many main course recipes, so give Roast Brined Chicken with Raisin and Pine Nut Agrodolce a try. This recipe makes 8 servings with 1071 calories, 76g of protein, and 76g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of juniper berries, brown sugar, chickens, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the juniper berries you could follow this main course with the Gin and Tonic Tarts as a dessert. It is a good option if you're following a gluten free and fodmap friendly diet. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 3 hours.

Instructions

In a large pot, combine the water with the salt, sugar, peppercorns, bay leaves and juniper berries. Bring to a simmer to dissolve the salt.

Ingredients you will need

Juniper Berries

Peppercorns

Bay Leaves

Sugar

Water

Salt

Equipment you will use

Pot

Transfer the brine to a very large bowl and add the ice.

Ingredients you will need

Brine

Ice

Equipment you will use

Bowl

Let cool to room temperature, then refrigerate the brine until chilled.

Ingredients you will need

Brine

Put the chickens in the brine, breast side down, and refrigerate for 4 hours.

Ingredients you will need

Chicken

Brine

Remove the chickens from the brine and pat dry with paper towels.

Ingredients you will need

Chicken

Brine

Equipment you will use

Paper Towels

Put the chickens on a large rimmed baking sheet and sprinkle all over with the Toasted Spice Rub. Set the chickens breast side up and tie the legs together with kitchen twine. Refrigerate the chickens, uncovered, for at least 4 hours or overnight. Bring the chickens to room temperature before roasting.

Ingredients you will need

Dry Seasoning Rub

Chicken

Equipment you will use

Kitchen Twine

Baking Sheet

Preheat the oven to 45

Equipment you will use

Oven

Brush the chickens with the melted butter and roast in the upper third of the oven for 45 minutes. Reduce the oven temperature to 350 and roast the chickens for 30 minutes longer, or until an instant-read thermometer registers 155 when inserted in the inner thigh.

Ingredients you will need

Chicken

Butter