MOLASSES-BRINED ROASTED CHICKEN

facebook share image   twitter share image   pinterest share image   E-Mail share image



Molasses-Brined Roasted Chicken image

A moist and delicious molasses-brined chicken plus a recipe for Roasted Chicken Jus. Don't be put off by the length of the ingredient list and directions -- this recipe is a little labor intensive, but the rewards will be worth it. Recipe from Southern Living Magazine

Provided by Daily Inspiration S

Categories     Chicken

Time 8h55m

Number Of Ingredients 23

1/2 c kosher salt
1/2 c dark molasses
2 c ice cubes
1 sweet onion, thinly sliced
2 fresh thyme sprigs
2 garlic cloves, peeled and sliced
1/2 tsp black peppercorns
2 4 1/2 - 5 pounds whole chickens, cut into 4 pieces each (boneless breasts with first wing joint intact, legs whole with bone-in, carcasses reserved)
1/2 tsp garlic salt
2 Tbsp canola oil
8 garlic cloves, unpeeled
2 fresh thyme sprigs
ROASTED CHICKEN JUS
1/2 sweet onion, thinly sliced
1 small carrot, sliced
1 celery rib, sliced
1 fresh thyme sprig
1 Tbsp canola oil
1 c dry white wine
1 tsp cornstarch
1 Tbsp fresh flat-leaf parsley, minced
1 tsp fresh chives, minced
reserved carcasses from molasses-brined roasted chicken

Steps:

  • 1. Bring 4 cups water to a boil in a large Dutch oven over medium-high heat. Add kosher salt and molasses. Reduce heat to low and simmer, stirring occasionally, 2-3 minutes or until salt and molasses dissolve. Transfer to a very large bowl, add ice and next 4 ingredients. Let stand, stirring occasionally, 30 minutes or until mixture cools to room temperature. Cover and chill 30 minutes to 1 hour or until cold.
  • 2. Submerge chicken in cold brine. Cover and chill 6-8 hours.
  • 3. Preheat oven to 400 degrees F. Remove chicken from brine; rinse and pat dry. Sprinkle with garlic salt.
  • 4. Heat 1 tbsp. oil in a 14-inch nonstick or cast-iron skillet over medium-high heat. Add 4 unpeeled garlic cloves, 1 thyme sprig, and half of chicken. Cook 5 minutes or until skin is browned and crisp (the molasses in the brine will brown the skin quickly). Turn chicken and garlic, and cook 5 minutes or until browned. Remove chicken and place on a wire rack in a jelly-rolls pan. Wipe skillet clean. Repeat with remaining oil, chicken, garlic and thyme.
  • 5. Bake chicken, skin side up, at 400 degrees for 10-20 minutes or until a meat thermometer inserted into thickest portion registers 165 degrees (breasts will cook faster than legs, so check for doneness after 10 minutes). Cover with foil. Let stand 10 minutes before stirring. Serve with Roasted Chicken jus,, if desired.
  • 6. Substitutions: 8 chicken leg quarters or 8 chicken breasts may be substituted.
  • 7. To make roasted chicken jus: Preheat oven to 450 degrees. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35-45 minutes or until browned.
  • 8. Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook).
  • 9. Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3- 5 minutes or until wine is reduced by three-fourths. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low and simmer, stirring occasionally, 1 1/2 hours.
  • 10. Pour sauce through a fine wire mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.
  • 11. Whisk together constarch and 1 tbsp. water. Whisk constarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat or to a desired consistency. Stir in parsley and chives; add salt and pepper to use.
  • 12. Substitution: 2-3 lbs. chicken backbones or wings may be subsituted.

Niraj-ff Niraj-ff
[email protected]

This recipe was a bit too expensive. I think I would try a more affordable recipe next time.


Hasan Amir
[email protected]

This recipe was a bit too time-consuming. I think I would try a quicker recipe next time.


Eunice Mueni
[email protected]

This recipe was a bit too complicated. I think I would try a simpler recipe next time.


BoryDallas CarSound
[email protected]

The chicken was a bit too sweet. I think I would use less molasses in the brine next time.


dany dida
[email protected]

The molasses brine was too salty. I think I would use less salt next time.


lawrence kintu
[email protected]

The chicken was a bit overcooked. I think I would cook it for a shorter amount of time next time.


smotoon
[email protected]

The chicken was a bit dry. I think I would cook it for a shorter amount of time next time.


Sino Tshemese
[email protected]

I found this recipe to be a bit bland. I think I would add some more spices to the brine next time.


Max Weidner
[email protected]

This recipe was a bit too sweet for my taste. I think I would reduce the amount of molasses in the brine next time.


Gaming pro
[email protected]

I made this recipe for my husband and he loved it! He said it was the best chicken he's ever had. The molasses brine made the chicken so moist and flavorful. I will definitely be making this again.


TORNADO888
[email protected]

This recipe is easy to follow and the results are amazing. The chicken is so tender and juicy, and the molasses brine gives it a delicious flavor. I will definitely be making this again.


Trudy Sturdivant
[email protected]

I've made this recipe several times and it always turns out perfectly. The chicken is always moist and flavorful, and the molasses brine gives it a beautiful color. I highly recommend this recipe!


Jennifer Thomas
[email protected]

This is one of my favorite chicken recipes. The molasses brine makes the chicken so flavorful and juicy. I love to serve it with roasted vegetables and mashed potatoes.


Oluwatobi Samuel Joseph
[email protected]

I'm not a big fan of molasses, but I decided to try this recipe anyway. I'm so glad I did! The molasses brine did not overpower the chicken, but it added a subtle sweetness that was really nice. The chicken was also very moist and tender.


Lait Pro Official
[email protected]

I made this recipe for a dinner party and it was a huge success! The chicken was perfectly cooked and the molasses brine gave it a unique and delicious flavor. My guests raved about it.


Mr. white
[email protected]

This recipe was a hit with my family! The chicken was moist and flavorful, and the molasses brine added a delicious sweetness. I will definitely be making this again.