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Chicken Brined with Spices

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By Mary Ellen Evans

Posted July 23rd, 2007

This article is reprinted with permission from Bistro Chicken: 100 Easy Yet Elegant Recipes with French Flair, by Mary Ellen Evans, (2004, Broadway)

Bistro Chicken: 100 Easy Yet Elegant Recipes with French Flair

Servings:	4
Author Notes:	Moist and lightly infused with mustard, spices and wine, this variation on a "poulet roti" is a great way to boost flavor in a non-free range bird. For an easy accompaniment, scatter Yukon gold potatoes, cut in chunks, around the chicken during the last 45 minutes to an hour of roasting.
Ingredients:	1/2 cup coarse sea salt 8 garlic cloves, crushed 3 tablespoons Dijon mustard 4 whole cloves 2 cinnamon sticks 1/2 teaspoon whole black peppercorns 1 cup white wine 1 whole chicken, 3 1/2 to 4 pounds 1 medium onion, thickly sliced 1 tablespoon salted butter, softened
Instructions:	Put the salt, garlic, mustard, cloves, cinnamon, and peppercorns in a large saucepan. Add 5 cups of water and the white wine; stir to blend. Bring the mixture to a boil over medium-high heat, stirring often. Remove from the heat and allow to cool to room temperature, about 2 hours. Rinse the inner cavity of the chicken to remove any pooled blood; place the chicken in a large self-sealing plastic bag. Pour the marinade over the chicken. Squeeze the bag to remove all excess air, bringing the brine up around the chicken to cover. Refrigerate for 4 to 6 hours. Preheat the oven to 375° F. Place the onion slices in the bottom of a medium sized roasting pan. Remove the chicken from the marinade and pat dry. Rub the chicken with the butter and place on top of the onion slices. Roast for 1 hour and 20 minutes or until a thermometer reaches 180° F when inserted in the thickest part of the thigh and the juices run clear. Remove the chicken to a platter, surround with the onions, and serve.