Brine ingredients:
1 + 1/3 cup low fat or 1% buttermilk1 Tbs somewhat smashed mixed peppercorns (used a rolling pin and was highly therapeutic)
1 tsp paprika
1 Tbs salt
1 Tbs white sugar
Chicken, bone in 6 pieces (legs and thighs)
Mix the brine well before adding it to the chicken. You can use a large, gallon sized freezer bag or lidded container. I actually prefer the freezer bag method because you can just occasionally turn the bag over and not have to stir it around to make sure all the pieces are coated. Refrigerate this for 24-48 hrs.
Cooking the chicken: This couldn't be easier!
- Grab a flat cookie sheet and cover it with foil.
- Preheat the oven to 425 degrees.
- Grab a rack and put it over the foil (so chicken drippings drip off the meat and make the outside crispy)
- Place the chicken on the rack and dump out the brine. It is not safe to reuse the brine in any way.
- Sprinkle 1 tsp olive oil and then 1 tsp of paprika on top of the chicken
- Bake for 40 - 45 minutes until brown, done, with a bit of dark spots.
Enjoy!!
From my kitchen to yours
From my kitchen to yours
That looks delicious. I'll have to try it.
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