Brined ~ Roast Curry Chicken

Photo: Lady Catherine Gourmet

Ingredients

7 pounds chicken

Brine:

Sprinkle of whole cloves

Sprinkle of whole all-spice

2 bay leaves

Dashes of ground celery see

Dashes of ground curry

Dashes of cinnamon

1 tablespoon of brown sugar

1/2 Juice of lemon

2 tablespoons of vinegar

2 cloves of garlic – halved

1/2 cup of salt

Curry Glaze for Chicken:

2 tablespoons of honey

1 tablespoon of Rice Wine Vinegar

Dash of sea salt

Dashes of fresh ground black pepper

1 tablespoon of ground curry

1 teaspoon of cinnamon

Preparation

Clean chicken thoroughly. Fill a large saucepot half-way with water and add all of the ingredients for the brine. Place the clean chicken in the water, cover and refrigerate for at least 2 hours. The chicken may remain in the brine as long as overnight.

Preheat Oven 350 degrees:

Remove the chicken from the brine and let the excess water drip. Do Not rub the chicken dry. Place the chicken in a baking pan. Gently lift the skin from the meat and rub some glaze on the meat under the skin. Rub the rest of the glaze all over the outer skin.

Bake for 15 – 20 minutes per pound or until the juices run clean at the thigh.