Orange-Flavored Roast Chicken

1/2 c kosher or sea salt (cut in half if using regular table salt)
1/2 c firmly packed dark-brown sugar
1 c hot water
3 c orange juice
3 cloves garlic, crushed
1 medium onion, sliced thin
1 Tbsp ground cumin
1/4 tsp black pepper
1 whole chicken (4 lbs)

Combine salt, sugar, and hot water, stirring to dissolve. Add orange juice, garlic, onion, cumin, and pepper. Stir to combine. Make sure your chicken is empty of giblets & such! If your chicken is 4 lbs or less, place it in a gallon-size zip-top bag, then pour brine & onion in over it. Seal and place in the refrigerator overnight (in a large bowl or other container, in case of leaks). If chicken is larger than 4 lbs and doesn’t fit in a bag, place it in a deep bowl and add brine. Cover tightly and refrigerate overnight.

Pre-heat oven to 400°F. Drain liquid from bowl or bag, being careful to retain onion slices. In a large roasting pan (lined with foil for easier clean-up, if you like), spread onion slices in the center area of the pan, and place chicken on top of them. Roast, uncovered, for about 60 minutes, or until internal temperature registers 170°F. During last half hour of cooking, use foil to cover wing tips and any other areas of chicken that may be browning too quickly.

Remove chicken from oven. Tent with foil and allow to rest for 10 minutes before carving.

Yield: about 6 servings

Time to make: ~1 1/2 hours after overnight brine

Source: Family Circle Recipes (submitted by Angela Hoffman)

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Published in: on October 12, 2009 at 3:02 am  Leave a Comment  
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