My amazing real estate agent brought me a whole grocery bag full of rosemary clippings from her garden last week, with a little note that suggested we could roast a chicken? Seriously, is your agent that good? Okay Tina, you're on. I'm going to do several posts over the next few weeks that will creatively feature the wonderful, aromatic herb, starting out with a rosemary brine for roasted chicken.
I am a person who individually doctors every bite of chicken, I just think it tastes so much better with a pinch of salt. Brining the chicken before cooking infuses the meat with flavor, and ensures each bite will be perfect. When I make brine I use herbs, garlic, and ginger, adding some savory to the sweet/salt of the basic mixture.
To make a rosemary brine for a 3lb whole chicken you will need:
1/2 cup kosher salt
1/2 cup sugar
5 sprigs of fresh rosemary
3 cloves garlic, peeled and halved
3 slices fresh ginger
8 cups hot water
Combine ingredients in a large, deep bowl, stirring until crystals are dissolved. Allow to cool to room temperature.
I add the chicken whole or butterflied (cut out the back bone and press to crack the breast), or butterflied and cut into 6 pieces (breasts, leg/thigh, and wings).
Brine chicken for a up to 4 hours. When ready to cook, preheat oven to 425 degrees. Rinse the chicken and pat dry, reserving the rosemary and garlic for cooking. Place breast side up on a sheet pan, drizzle with a little olive oil on the skin. Place Rosemary and garlic around the chicken on the pan. Roast for about 35 minutes, or until the breast reaches 180 degrees, and juice runs clear.