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Chinese Spice Brine Roasted Chicken

Spice brining is a classic Chinese cooking technique. The brine is a combination of salt, water, and spices. It can be used for a variety of poultry such as chicken and duck or other meat. The meat is marinated and soaked in the brine prior to cooking to improve its flavor and texture resulting in a delicious, flavorful, tender, and moist meal.

Ingredients:

4-5 pounds fresh free-range chicken
About 8 cups of cold water or enough to cover just the chicken
1/4 cup kosher salt
2 tbs brown sugar
2-inch piece ginger, thinly sliced
5-to-6-star anise
1 tsp fennel seed
2 tbs Szechuan peppercorns
2 pcs cinnamon
4 bay leaves
4 tbs melted butter

Instructions:

1) Add water, ginger, and all the spices to a large pot. Bring the water to a boil. Turn the heat down to medium, cover, and simmer for about 1 hour.

2) Add salt and sugar and stir until completely dissolved. Remove the pot from the heat and let the contents cool down.

3) Submerge the chicken in the chilled brine, cover it, and place it in the fridge for 12 to 24 hours. Remove the chicken from the brine and discard the brine

4) Pat the chicken dry with paper towels and if time allows allowing it to sit in the fridge uncovered for a couple of hours.

5) Preheat oven to 350 degrees F

6) Truss the chicken by folding the wing tips underneath and tying the legs together with some butcher string.

7) Brush the melted butter all over the chicken

8) Place the chicken on a roasting rack in the oven and roast at 350 degrees F. First on the backside for about 40 minutes. Then turn over to the breast side to roast for 40 minutes. Check the temperature of the chicken with a meat thermometer to ensure the breast and thigh are at 165 degrees F.

9) Let the chicken rest for at least 10 to 15 minutes. This will allow the juices to settle back into the meat and it will be nice and juicy when carved.

Chef’ Note:

You can use this brine for turkey, any game birds, such as pheasant, Cornish hen, duck, sparerib, or other meats.

A turkey will require double the amount of brine.

The brine solution can be saved. To do so, you will need to bring it back to a boil and simmer for 10 minutes. Let the brine cool down and store refrigerated in an airtight container.

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