Brined & Roasted Chicken Pieces
Recipe Summary
Brining locks in a chicken's natural juices, so it won't dry out during the roasting process for a delicious and juicy centerpiece to a flavorful meal.
- Main Dish
Servings: 4
Directions
To Brine:
In a gallon-size sealable plastic bag, dissolve the Morton® Kosher Salt and sugar in 1-quart of cool water. Add the chicken, then seal the bag, pressing out as much air as possible. Refrigerate for about 1 hour. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.
To Roast:
Combine butter, garlic and pepper. Brush the chicken pieces on all sides with the egg yolks. Spread the garlic mixture over the chicken and lightly pat so that chicken is evenly coated. Transfer the chicken pieces (skin-side-up) to an oiled rack in roasting pan. Roast uncovered at 425° F until juices run clear and chicken is cooked through (**internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings to serving platter when cooked through and keep warm. Remove the breasts and thighs when cooked through, and serve.
Tips:
*Omit egg yolks if desired. Brush chicken with unsalted butter or margarine and sprinkle with spices. Baste with pan juices during roasting time.
** Internal temperature guidelines courtesy of USDA Food Safety Facts.
For brining boneless, skinless chicken breasts - Use 4 chicken breast cutlets (about 1-1/2 lb. total) in a full recipe of the brine solution, but cut the brining time to 40 minutes.
EXTRA TIP:
If chicken is to be grilled – Light gas grill, set at high heat, cover. Heat 10 to 15 minutes.
Season chicken with Garlic butter. Place chicken on grill, skin-side-down. Cook covered following manufacturer’s suggestions.
Check for doneness with instant read thermometer - internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat. Pan roast uncovered at 425° F until juices run clear and chicken is cooked through (**internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings or breasts and thighs to serving platter when cooked through and serve.
In a gallon-size sealable plastic bag, dissolve the Morton® Kosher Salt and sugar in 1-quart of cool water. Add the chicken, then seal the bag, pressing out as much air as possible. Refrigerate for about 1 hour. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.
To Roast:
Combine butter, garlic and pepper. Brush the chicken pieces on all sides with the egg yolks. Spread the garlic mixture over the chicken and lightly pat so that chicken is evenly coated. Transfer the chicken pieces (skin-side-up) to an oiled rack in roasting pan. Roast uncovered at 425° F until juices run clear and chicken is cooked through (**internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings to serving platter when cooked through and keep warm. Remove the breasts and thighs when cooked through, and serve.
Tips:
*Omit egg yolks if desired. Brush chicken with unsalted butter or margarine and sprinkle with spices. Baste with pan juices during roasting time.
** Internal temperature guidelines courtesy of USDA Food Safety Facts.
For brining boneless, skinless chicken breasts - Use 4 chicken breast cutlets (about 1-1/2 lb. total) in a full recipe of the brine solution, but cut the brining time to 40 minutes.
EXTRA TIP:
If chicken is to be grilled – Light gas grill, set at high heat, cover. Heat 10 to 15 minutes.
Season chicken with Garlic butter. Place chicken on grill, skin-side-down. Cook covered following manufacturer’s suggestions.
Check for doneness with instant read thermometer - internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat. Pan roast uncovered at 425° F until juices run clear and chicken is cooked through (**internal temperature reaches 170° F. for poultry breast meat and 180° F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings or breasts and thighs to serving platter when cooked through and serve.
Ingredients
3/4 cup Morton® Coarse Kosher Salt
3/4 cup sugar
1 chicken (3 to 3-1/2 lb.) cut into 8 pieces, rinsed and patted dry or 2 split chicken breasts ( bone-in, skin on)
2 tablespoons unsalted butter or margarine, softened
2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 egg yolks, lightly beaten*
3/4 cup sugar
1 chicken (3 to 3-1/2 lb.) cut into 8 pieces, rinsed and patted dry or 2 split chicken breasts ( bone-in, skin on)
2 tablespoons unsalted butter or margarine, softened
2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 egg yolks, lightly beaten*
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Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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