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
1/2 or 1 whole chicken
1 bunch kale
2 medium potatoes
1/2-1 stick UNSALTED butter
- 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.
- 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.
- Remove the chicken from the brine, rinse well, and dry with paper towels.
- Let the chicken come to room temperature for about an hour.
- Preheat the oven to 400 degrees.
- 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.
- Soften the butter, and spread it liberally underneath the skin of the chicken. (get a little messy, it's worth it).
- Set your chicken on a roasting rack, then set the rack OVER the vegggies in the dish, so the chicken will season your veggies.
- 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.
- Let the chicken rest for 15 minutes. Serve.