a blog about kosher slaughter, kosher meat & animal welfare
Brined Heritage Chicken with Herbs
Instead of adding water to the bottom of the pan this recipe uses a brine to keep the chicken moist through its prolonged cooking time.
Ingredients 1 3-4 lb whole kosher heritage chicken ~2 gallons water ~¼ cup salt ~¼ cup sugar handful of dried thyme, rosemary, and sage 3 tbs whole peppercorns 1 large lemon cut into slices 2-3 bunches of fresh herbs - thyme, rosemary, and sage - 1/2 minced 1-2 tbs cracked black pepper 1/4 cup shmaltz, beef tallow, or margarine 1/4 cup olive oil 5-6 cloves garlic - minced 1-2 cups chopped veggies of your choice - (enough to lightly cover bottom of roasting pan)
Brine - Per gallon of water add ⅛ cup salt and ⅛ cup sugar. Also add a handful of dried herbs, the whole peppercorns, and half of the cut up lemon. Brine whole bird in the fridge for 4-18 hours. If you don't have the time to brine you can skip this step by adding 1-2 cups of liquid to the cooking pan instead.
Rub - Take bird out of the brine and dry. Vigorously massage the minced fresh herbs, 1/2 of the garlic, and cracked black pepper into your oil for 60-90 seconds. Rub 1/2 of the herbs and oil generously onto every part of the bird. Pull up skin around the breasts and thighs and rub remaining oil into the bird under the skin.
Stuff - Fill cavity with the remaining garlic, fresh herbs, lemon, and truss the legs.
Roast - Layer bottom of cooking vessel with veggies and place the prepared bird on top. Roast in a tightly covered pan at 275° until meat is tender, usually 30+ minutes per pound.
Finish - Raise heat 500° and uncover chicken for ~10 minutes so skin gets nice and crispy. Let chicken rest for 10 minutes and carve. Serve with the roasted veggies from the bottom of the pan and a side of crusty french bread.