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Brined and Roasted Chicken Pieces

By: Morton Salt

"Brined chicken parts are roasted with a simple garlic butter coating. Enjoy the juiciest, most flavorful chicken you have ever eaten!"

Rate/Review | Read Reviews (6)

Cook Time:
45 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3/4 cup Morton® Coarse Kosher Salt
3/4 cup sugar
1 (3 pound) chicken, cut into 8 pieces, rinsed and patted dry
2 tablespoons unsalted butter or margarine, softened
2 garlic cloves, minced
1/4 teaspoon ground black pepper
2 egg yolks, lightly beaten *

Directions

In a gallon-size sealable plastic bag, dissolve the Morton® Kosher Salt and sugar in 1-quart of cool water. Add the chicken, then seal the bag, pressing out as much air as possible. Refrigerate for about 1 hour. Remove chicken from the brine; rinse well under cool water. Pat dry with paper towel.
Combine butter, garlic and pepper. Brush the chicken pieces on all sides with the egg yolks. Spread the garlic mixture over the chicken and lightly pat so that chicken is evenly coated. Transfer the chicken pieces (skin-side-up) to an oiled rack in roasting pan. Roast uncovered at 425 degrees F until juices run clear and chicken is cooked through (internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings to serving platter when cooked through and keep warm. Remove the breasts and thighs when cooked through, and serve.

Footnotes

Tips
Omit egg yolks if desired. Brush chicken with unsalted butter or margarine and sprinkle with spices. Baste with pan juices during roasting time.
Internal temperature guidelines courtesy of USDA Food Safety Facts.
For brining boneless, skinless chicken breasts - Use 4 chicken breast cutlets (about 1-1/2 lb. total) in a full recipe of the brine solution, but cut the brining time to 40 minutes.
Extra Tip
If chicken is to be grilled - Light gas grill, set at high heat, cover. Heat 10 to 15 minutes. Season chicken with garlic butter. Place chicken on grill, skin-side-down. Cook covered following manufacturers suggestions. Check for doneness with instant read thermometer - internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat. Pan roast uncovered at 425 degrees F until juices run clear and chicken is cooked through (internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat). (About 30 to 35 minutes for legs and wings; 40 to 45 minutes for breasts and thighs). Remove legs and wings or breasts and thighs to serving platter when cooked through and serve.