Alessi Coarse Kosher Sea Salt, 2.2 lbs

Alessi Coarse Kosher Sea Salt, 2.2 lbs

Recipe

Brined Roasted Chicken
1/2 cup Alessi Kosher Sea Salt
1/3 cup sugar
1 gallon cold water
1 4-5 lb. whole chicken
1 tbsp. Alessi roasted garlic puree
(or 1 tbsp. minced fresh garlic)
3 tsp. fresh oregano, finely minced
2 small sprigs fresh rosemary (optional)
2 tbsp. Alessi extra virgin olive oil juice from one lemon, divided use Alessi freshly ground peppercorns

To Brine the chicken: In a large bowl or pot (large enough to submerge entire chicken) mix Alessi Kosher Sea Salt, sugar and water until ingredients dissolve. Add chicken to brine and refrigerate between 6 and 24 hours. Drain and pat chicken dry. Discard brine.

Preheat oven to 375 degrees. Line bottom of a roasting pan with aluminum foil and add roasting rack. In a separate bowl, mix together garlic, oregano, and olive oil and set aside. Carefully loosen chicken skin and spread garlic mixture evenly between skin and meat. Place rosemary sprigs inside chicken cavity.

Place chicken on roasting rack, breast side up, squeezing half of lemon over chicken. Cook 40 minutes, turn chicken and baste with juices. Squeeze remaining lemon over chicken, season with freshly ground pepper and cook an additional 40 minutes or until done. (180 degrees at thickest part of chicken, between leg and thigh). Let rest 10 minutes prior to carving. Serves four.

Store in a Cool, Dry Place

Serving size: 0

Ingredients: