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["Brine chicken pieces in pickle juice for about 8 hours or overnight- include the back & neck if you are, like me, a bone person", "Remove from brine & pat dry, Season chicken on both sides with salt and pepper then place in a large Ziploc bag or a deep bowl. (For crispier skin let sit skin side up on an uncovered cookie sheet for 24 hours before marinating)", "Squeeze the juice from the orange(s) into a non-reactive bowl. Chop the remains of the orange into 8 pieces - add to bowl. Add the ginger, garlic and soy sauce.", "Warm the honey slightly, you want it to mix easily into the other ingredients not clump on the side of the bowl (you can microwave for 15 seconds or so. Whisk together. Pour marinade over chicken and let sit at least 3 hours but more than that is OK; marinate up to 24 hours.", "Preheat oven to 400 degrees. Arrange chicken skin side up on top of the scallions in baking dish. Pour all marinade and orange pieces over top. Roast for 30 minutes until the skin is blistered and has just a tiny bit of dark spots, then lower heat to 350 and bake for another 30-40 minutes until the temperature of the thigh reaches 160. Also super delicious grilled, not that Bella would have grilled anything like ever, but I have and so has my Dad and it was really quite good.", "These are approximate cook times. Watch carefully while on high heat. If it starts to brown too quickly, lower the heat (the honey will make it burn quickly).", "I like to slip the liver into the pan, brush it with some marinade then take it out after about 10-12 minutes and eat it quietly in the kitchen by myself, I also forage the Pupkis before anyone knows it was there and use the neck as a ""tester"
