Pan Roasted Citrus Fennel Brined Chicken

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Pan Roasted Citrus Fennel Brined Chicken

PREP TIME: 2hr 0min COOK TIME: 30min
Serves 6

PREP TIME: 2hr 0min COOK TIME: 30min

Serves 6

320
Calories
28g
Protein
420mg
Sodium
6g
Sat. Fat
0g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 320
% Daily Value*
Total Fat 23g	35%
	Saturated Fat 6g	30%
Cholesterol 135mg	%
Sodium 420mg	18%

Total Carbs 0g	0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 28g
Vitamin A %
Vitamin C 6%
Calcium 2%
Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

4 cups water

1/3 cup kosher salt

1/3 cup sugar

1 lemon, cut into wedges

1 orange cut into wedges

3 cloves garlic, smashed

1 tbsp peppercorns

2 tbsp fennel seeds

1 bay leaf

6 cups ice cubes

2 tbsp olive oil

Roasted potatoes for serving

Step 1

Brine

In a large saucepan or stockpot, combine the water, kosher salt, sugar, lemon, orange, garlic, peppercorns, fennel seeds and bay leaf. Bring to a boil for about 1 minute. Remove from heat and add the ice cubes. Cool to room temperature.

TIP

TIP: BRINING TIPS A brine adds flavor and keeps the meat tender and juicy. It’s a smart way to guard against accidental overcooking. Add 3/4 cup of salt for every gallon of water. All brines contain salt. It is the salt that forces the water into the chicken meat, making it juicy and flavorful. Add sugar to the water. Sugar is not mandatory in a brine, but it is the key to brown, crispy skin regardless of cooking method. Boil your brine mixture before adding chicken if you have added seasonings. This allows the seasonings to infuse the brine and flavor the meat. Boil for approximately 1 minute and then allow to cool completely before adding your chicken. Never brine chicken at room temperature, as this can lead to bacteria growth.

Step 2

Immerse

Immerse the chicken pieces in the brine. Cover and refrigerate for at least 2 and up to 12 hours. Two hours is sufficient for small pieces; 8 to 12 hours is best for whole chickens. When ready to cook, remove the chicken from the brine and pat dry. Discard the brine.

Step 3

Pan Roast

Preheat your oven to 425°F. Heat olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken, skin side down. Cook until the chicken skin has browned, about 3 to 5 minutes. Turn the chicken skin side up, and transfer skillet to the preheated oven. Roast until the chicken is cooked through, about 20 to 25 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F for light meat and 180°F for dark meat.