BRINED ROAST CHICKEN WITH POMEGRANNATE MOLASSES
This is the most delicious chicken you may ever experience, it is so tender and moist. Tender roast supermarket chickens are produce by injecting brine into the meat. Beware though as they could be injecting cheap processed salt, which could pose an unnecessary burden on the body. Nothing compares to a traditionally brined bird.
Remember that Himalayan salt has the same salt profile as our body and therefore is absorbed straight into the body without using up precious energy.
Brining the Chicken – do 6 – 36 hours before roasting
1 large ORGANIC free range chicken or turkey
2-3 liters’ water, enough to cover chicken
¼ cup Rapadura sugar
½ cup Himalayan Salt
Herbed bouquet wrapped in string made up off garden fresh herbs such as sage, rosemary, marjoram. Parsley etc
In a stock pot, bring to boil one cup of water with the salt, sugar, and herbs. Boil for several minutes and once salt and sugar have dissolved remove from heat and add the remaining water. Cool down with ice cubes.
Wash the chicken inside and out and place into the brine.
Ensure that the chicken is totally covered in the brine, cover with the pot lid and refrigerate until 1-2 hours before cooking.
Roasting the chicken
1-2 hours prior to cooking remove from the brine, pat dry and leave to dry out a bit.
Mix the following ingredients together:
40 grams butter
3-4 cloves garlic, crushed
Chopped nitrate free bacon (optional)
Large handful of fresh herbs, marjoram, rosemary, sage etc
Breast side up, carefully place one hand underneathe the skin of the bird, lifting and separating the skin from the breast. Place the buttered herbs evenly under the skin.
Prepare stuffing:
In a bowl mix together well the following ingredients:
Juice and pulp of one orange or lemon
1 cup cooked red quinoa
¾ cup cooked buckwheat groats
1 small finely diced onion
3 tbsp dried mixed herbs of a handful of fresh crushed herbs
2 eggs
½ cup cranberries or craisins (optional)
Stuff the bird and then tie legs and wings up to lock in the moisture!
Roast at 160◦ for 90 minutes or until a meat thermometer poked into the deepest part of the thigh reaches 165 degrees. Turkey may take 3 hours or so.
During the last 20 mins, baste all over with Pomegranate molasses and juices from the bird.
