Brined Chicken With Lemon Recipe

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   Brining, or possibly soaking food in a salt solution, can improve the flavor of chicken.

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   Soaking the chicken in brine overnight allows for uniform salting and produces a very moist chicken.

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   1.

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   Combine 4 qts water and salt in a Dutch oven, stirring till the salt dissolves.

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   Remove and throw away giblets and neck from chicken.

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   Rinse chicken with cool water; pat dry.

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   Trim excess fat.

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   Add in chicken to salt mix; cover and chill 8 hrs or possibly overnight.

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   2.

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    Preheat oven to 400 degrees.

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    3.

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    Remove chicken from brine; throw away brine.

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    Pat chicken dry with paper towels.

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    Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

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    Place the lemon slices under loosened skin.

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    Sprinkle cavity with pepper; place the lemon wedges, parsley, garlic, and shallot into cavity.

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    Lift wing tips up and over back; tuck under chicken.

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    Place on the rack of a broiler pan.

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    Bake at 400 degrees for 1 hour and 10 min or possibly till thermometer registers 180 degrees.

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    Throw away skin.

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    Yield: 8 servings (serving size: 3 ounces chicken).

No additional tips available.