Active Time
30 MIN
Total Time
2 HR 30 MIN
Serves : 4
© Abby Hocking

How to Make It

Step 1    

In a large bowl, whisk 5 cups of cold water with the fine 
salt and sugar until dissolved. Squeeze and add 2 of the lemon quarters to the bowl. Add the chicken, cover with plastic wrap and refrigerate for at least 1 hour or up to 6 hours.

Step 2    

Meanwhile, add the olive oil 
to a 6-quart slow cooker 
along with the garlic, bay leaves, thyme and rosemary sprigs, black peppercorns, 1 1/2 teaspoons of kosher salt and the remaining 2 lemon quarters. Cover and cook on low until the oil registers 200° on an instant-read thermometer, about 1 hour. (The oil can be kept in the slow cooker on low for up to 6 hours.)

Step 3    

Remove the chicken from 
the brine and pat dry; transfer to a plate. Discard the brine. Using tongs, carefully lower the chicken into the warm oil. Cover and cook on low until the chicken registers 155° on 
an instant-read thermometer, about 40 minutes. Using 
a slotted spoon, transfer the chicken and garlic to a plate. Cover with foil and keep warm. Discard the lemon quarters and herbs. Using a ladle, transfer 
1 cup of the infused oil to a measuring cup (do not use the peppercorns) and let cool until just warm, 15 minutes. Reserve the remaining oil for another use.

Step 4    

In a blender, puree the egg yolks with the lemon juice, 1 of the cooked garlic cloves and 
1/2 teaspoon of kosher salt until smooth, about 30 seconds. With the machine on, gradually add the 1 cup of cooled oil 
until creamy, about 1 minute. Season with kosher salt.

Step 5    

Slice the chicken and serve with the aioli, bread and salad.

Make Ahead

The chicken and aioli can be refrigerated overnight.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: JamesGreen26

Review Body: I'd keep the olive oil at smaller amounts.

Review Rating:

Date Published: 2017-05-08

Author Name: Kimberly Cohen

Review Body: 3 cup$ of olive oil!!! U mu$t be an olive grower.

Review Rating:

Date Published: 2017-04-11