My F&W
quick save (...)
roast brined chicken with raisin and pine nut agrodolce
© Cedric Angeles

Roast Brined Chicken with Raisin and Pine Nut Agrodolce

  • ACTIVE: 35 MIN
  • TOTAL TIME: 3 HRS Plus 8 hr brining and drying
  • SERVINGS: 8
  • MAKE-AHEAD

"Brining isn't imperative," says Michael Chiarello, "but it adds juiciness." Before roasting, he rubs the brined birds with a spice mix and brushes them with butter; the flavors are even better at room temperature, making this a stellar picnic dish.

video Michael Chiarello: Brining Chicken

  1. 1 1/2 gallons water
  2. 2 cups kosher salt
  3. 1/2 cup light brown sugar
  4. 2 tablespoons black peppercorns
  5. 8 bay leaves
  6. 1/4 cup juniper berries
  7. 8 cups ice
  8. Two 3 1/2-pound chickens
  9. 1/2 cup Toasted Spice Rub
  10. 6 tablespoons unsalted butter, melted and cooled
  11. Raisin and Pine Nut Agrodolce, for serving
  1. In a large pot, combine the water with the salt, sugar, peppercorns, bay leaves and juniper berries. Bring to a simmer to dissolve the salt. Transfer the brine to a very large bowl and add the ice. Let cool to room temperature, then refrigerate the brine until chilled. Put the chickens in the brine, breast side down, and refrigerate for 4 hours.
  2. Remove the chickens from the brine and pat dry with paper towels. Put the chickens on a large rimmed baking sheet and sprinkle all over with the Toasted Spice Rub. Set the chickens breast side up and tie the legs together with kitchen twine. Refrigerate the chickens, uncovered, for at least 4 hours or overnight. Bring the chickens to room temperature before roasting.
  3. Preheat the oven to 450°. Brush the chickens with the melted butter and roast in the upper third of the oven for 45 minutes. Reduce the oven temperature to 350° and roast the chickens for 30 minutes longer, or until an instant-read thermometer registers 155° when inserted in the inner thigh. Let the chickens come to room temperature. Carve each one into 8 pieces, transfer to a plate and serve with the Raisin and Pine Nut Agrodolce.
Make Ahead The roasted chickens can be refrigerated overnight. Serve lightly chilled or at room temperature.

Suggested Pairing

To go with the chicken, winemaker Jamey Whetstone serves a Sonoma Coast Pinot Noir. Says Whetstone, "Michael puts dishes together like I make wine—by thinking of the end result and how every decision will play out."

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.