Family Spice Recipes, Meal Planning & Fitness Advice

1. Rinse and pat it dry with paper towels.
• 1 whole chicken, approx. 3 1/2- 4lbs
2. If the giblet and neck are in the chicken cavity, remove them and reserve for later use.
3. In a nonreactive container about 3-inches taller and a little wider than your chicken combine:
• 2 qt. of room temperature water
• 1/3 cup salt
• 1/3 cup brown sugar, packed
• 2 tsp celery seeds
• 1/2 tsp black pepper
• 4-5 fresh thyme sprigs
• 3 green onions, cut in 1/2-inch slices
• zest of 1 orange, removed with a vegetable peeler in long strips
4. Stir until sugar and salt is dissolved.
5. Immerse the chicken, breast side down, in the brine. If needed, place a small plate on top of the chicken to keep it submerged.
6. Cover the container with plastic wrap and refrigerate for 24 hours.
7. Remove the chicken from the brine, rinse, pat dry with paper towels and let it stand at room temperature for 30 minutes before roasting.
8. Preheat oven to 425ºF.
9. On the bottom of a roasting pan, just large enough to hold the chicken, layer:
• 1 yellow onion, sliced
• 1 large celery stalk, sliced
• 1 large carrot, peeled and sliced
• reserved chicken neck
10. Place inside the chicken cavity:
• 4-5 fresh thyme sprigs
11. Tuck the wing tips under the back and tie the legs together with kitchen string (optional).
12. Place the chicken, breast side up, on top of the vegetables.
13. Roast the chicken until a meat thermometer inserted into the thickest part of the thigh away from the bone registers 170º-175º, 1 - 1 1/4 hours.
14. Remove the pan from the oven.
15. Slip the handle of a long wooden spoon or a pair of tongs in the chicken cavity and carefully tip the bird, draining the liquid from the chicken cavity into the roasting pan.
16. Transfer the chicken to a platter or carving board, remove the strings, and tent with aluminum foil.
17. Discard the contents of the cavity, and place chicken and vegetables onto your serving dish. Serve pan juices on the side.

NEED NUTRITIONAL INFORMATION!

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