Brined ~ Roast Curry Chicken
By: Lady Catherine ...
Published: Sunday, April 10, 2011 - 4:43pm

Ingredients




7 pounds chicken
Brine:
Sprinkle of whole cloves
Sprinkle of whole all-spice
2 bay leaves
Dashes of ground celery see
Dashes of ground curry
Dashes of cinnamon
1 tablespoon of brown sugar
1/2 Juice of lemon
2 tablespoons of vinegar
2 cloves of garlic – halved
1/2 cup of salt
Curry Glaze for Chicken:
2 tablespoons of honey
1 tablespoon of Rice Wine Vinegar
Dash of sea salt
Dashes of fresh ground black pepper
1 tablespoon of ground curry
1 teaspoon of cinnamon

Preparation

1 Clean chicken thoroughly. Fill a large saucepot half-way with water and add all of the ingredients for the brine. Place the clean chicken in the water, cover and refrigerate for at least 2 hours. The chicken may remain in the brine as long as overnight. 2 Preheat Oven 350 degrees: 3 Remove the chicken from the brine and let the excess water drip. Do Not rub the chicken dry. Place the chicken in a baking pan. Gently lift the skin from the meat and rub some glaze on the meat under the skin. Rub the rest of the glaze all over the outer skin. 4 Bake for 15 – 20 minutes per pound or until the juices run clean at the thigh.

About


This chicken will add a wonderful exotic flavor to your table.
Enjoy with Lots of Love,
Catherine