Wednesday, June 27, 2012

Kale Series, Recipe 4

Herb-Brine Chicken Over Kale

Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 spring thyme
1 sprig rosemary
1 sprig oregano
 Pinch of parsley
2-4 leaves fresh Sage- crushed with a knife
3 cloves garlic, cut in half
 2 onions, sliced
3 tbsp black peppercorns, crushed
2 lemons, halved
1 Orange 
1/2 or 1 whole chicken
1 bunch kale
2 carrots
2 medium potatoes
1/2-1 stick UNSALTED butter
  1. Combine all the brine ingredients (everything but your carrots, potatoes, 1 onion and butter) in a large pot; squeeze the lemons and orange as they are added. Bring to a simmer over high heat to dissolve the salt and sugar. Remove from the heat. Allow to cool to room temperature and then refrigerate until chilled.
  2. Add the chicken to the brine and weigh it down with a plate to keep it submerged. Allow to brine for 8 to 12 hours.
  3. Remove the chicken from the brine, rinse well, and dry with paper towels.
  4. Let the chicken come to room temperature for about an hour.
  5. Preheat the oven to 400 degrees.
  6. Chop your carrots and potatoes. Layer your kale on the bottom of a glass roasting dish-  you may want to spray with Pam or drizzle a little olive oil on the bottom. Then top the kale with the carrots and potatoes.
  7. Soften the butter, and spread it liberally underneath the skin of the chicken. (get a little messy, it's worth it). 
  8. Set your chicken on a roasting rack, then set the rack OVER the vegggies in the dish, so the chicken will season your veggies. 
  9. Set your chicken in the oven, and turn it down to 350ish (watch how it's cooking). Cook the meat until it is 160-165 degrees. 
  10. Let the chicken rest for 15 minutes. Serve.

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