Asian Spice Brined Roast Chicken. This perfectly roasted, succulent chicken uses a 24 hour brining method to infuse flavour and moisture into the juicy meat. This one you will be proud to bring to the table.
Asian Spice Brined Roast Chicken – Sunday dinner is still a big deal in our family and what better for the occasion than a perfectly roasted chicken? Isn’t this one a beauty?
To tell the truth, besides the fact that brining poultry adds deep seasoned flavor and ensures succulent , juicy meat, I also love the way that it allows for an evenly cooked skin. I think the extra moisture in the skin of the brined roast chicken takes more time to brown and when it does, it does so more evenly. I mean, look at that chicken! It looks like it popped out of a Norman Rockwell painting.
The brining process is the absolute best way to add flavor to the chicken meat as well. Herbs, spices, onion, shallots, garlic and citrus are all great choices to add to the brining mix. On this occasion, I decided to experiment with some Asian inspired spice flavors and it was absolutely delicious.
Some of my tips for brining poultry include:
1) Don’t choose too large a container. Use one that’s large enough to submerge the chicken but not much larger. This will ensure that your herbs, spices and other flavor elements stay concentrated and more intensely flavor the chicken.
2) When using fresh herbs, chop them finely to extract as much flavor as possible.
3) When using dried spices or herbs, like in this recipe, steep them for 5-10 minutes in a cup or two of boiling water before adding to the rest of the brining liquid.
4) Don’t fear that you are using too much salt and reduce the amount. The vast majority of the salt will get thrown out with the brining liquid; it only seems like a larger amount because of the need to dissolve it in a large volume of water.
5) For perfectly browned chicken skin, dry it well with paper towels after it comes out of the brining liquid and let the chicken stand uncovered in the fridge for several hours if you can for the surface of the skin to dry out a little. This ensures that the outermost surface skin will seal faster in the oven, which will not only aid in browning but keep the meat moister as it roasts.
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- One 4-5 pound roasting chicken
- about 8 cups cold water only enough to cover the chicken
- 1/3 cup kosher salt
- 1/3 cup brown sugar
- 4 cloves minced garlic
- 1 small red onion or a large shallot sliced thinly
- 1/4 cup soy sauce
- 1 tbsp black peppercorns
- 2 tbsp Szechuan peppers or 2 dried red chilies
- 2 tbsp fennel seeds
- 4 star anise
- 2 tbsp cardamom pods
Add the onion, garlic, and all of the spices to a small pot of boiling water (1-2 cups) and remove from the heat. Allow to sit, off the heat, for 5-10 minutes to steep.
Add the brown sugar, salt and soy sauce to 6 cups cold water and stir until the salt and sugar are completely dissolved.
Add the steeped spice mixture to the cold water and stir.
Submerge the chicken in the brining liquid, cover and place in the fridge for 8-24 hours.
Remove from the brine and discard the liquid.
Pat the chicken dry with paper towels and if time allows allow it to sit in the fridge uncovered for a couple of hours.
Truss the chicken as you wish or just fold the wing tips underneath and tie the legs together with some butcher string.
Place on a roasting rack and roast UNCOVERED at 350 degrees F for about 20 minutes per pound. I always use a meat thermometer to ensure at least 185-190 degrees F.
It is very important to let the chicken rest when it comes out of the oven for at least 10-15 minutes. This allows the juices to settle back into the meat and it will be moister when carved.
Cooking time is approximate. Use a meat thermometer to ensure the internal temperature at the thickest parts of the breast and thigh are at least 185 degrees F.
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