Habanero Honey Brined Chicken
Habanero Honey Brined Chicken
Meat and Poultry
Ingredients
- 1 whole chicken (about 4-5lbs.)
- 3 tablespoons Fustini's Blood Orange olive oil
- fresh herbs, citrus wedges and/or habanero peppers (optional) for garnish
- 1/2 gallon water
- 1/2 cup salt
- 1/2 cup brown sugar
- 1-2 fresh habaneros, diced
- 1/2 cup Fustini's Jalapeno Lime balsamic
- 1/2 cup Fustini's Iron Fish Honey vinegar
Directions
- Combine water, salt, sugar, peppers and vinegars in a large pot over medium-high heat. Heat brine, whisking occasionally until the sugar and salt dissolve. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days.
- Preheat oven to 425°,F. Place a rack in the middle of the oven. Remove chicken from the brine and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 tablespoon of olive oil. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes until cooked through (internal temperature reaches 165°,F). Remove from the oven and let rest for 5 minutes before serving.
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