Blood Orange and Coriander brined Chicken (with Blood Orange Wit)
Blood Orange and Coriander brined Chicken (with Blood Orange Wit)
Ingredients
1 whole quality raised chicken
1⁄2 Gallon Brine:
1⁄2 cup brown sugar
1⁄4 cup Kosher salt
1⁄2 Tb. black peppercorns
1 Tb. coriander seeds
1⁄2 Tb. Fennel seed
3 sprigs fresh rosemary
5 sprigs fresh thyme
3 bay leaves
3 blood oranges, quartered
Step by Step
1. Combine all the ingredients with 1⁄2 quart (0.5 L) boiling water in 1-gallon (3.8-L) container making sure to squeeze the juice from the oranges. Once the salt and sugar are dissolved, add the remaining 1.5 quarts (1.5 L) of ice water and submerge the whole chicken. Cover and place in a refrigerator for 12 to 24 hours. 2. Rinse the bird completely under cold running water and return to the refrigerator to dry for 12 hours. 3. Heat the oven to 400 °F (~200 °C) and place the chicken breast side up with 1 quartered orange stuffed into the cavity along with 1 Tb. coriander seeds. Cook until the skin achieves desired color (check after 20 min). Now turn the oven down to 325 °F (~160 °C) until the thickest part of chicken breast reaches 160 °F (70 °C). Remove the chicken from the oven and let rest for 10-15 minutes. 4. Serve with fresh herb mesclun salad, blood orange supremes, roasted new potatoes, and coriander beurre blanc.
