Back in November, I made a Soy-Apple Brined Grilled Turkey with a recipe from Kikkoman that I tweaked. I decided to adapt my recipe to a small fryer chicken. Instead of grilling it, I roasted it in the oven. Since I had some of the apple-jack cream gravy from the turkey stashed in my freezer, I used that to serve with the chicken.
The chicken was moist, tender and delicious, just like the turkey was. This is a great brining recipe to use for poultry, and I highly recommend it. Click on the link at the beginning of this post to find my recipe for delicious apple jack cream gravy to serve alongside.
Soy-Apple Brined Roast Chicken
Source: Judy’s Kitchen
Rating: 9.5 out of 10
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1 cup boiling water
2 Tbsp. sea salt
1 Tbsp. sugar
2 quarts + 3 cups cold water
5 Tbsp. lite soy sauce
8 fresh sage leaves
2 tsp. celery seed
6-8 fresh thyme sprigs
1 (12 oz.) container frozen apple juice concentrate
1 (3-1/2 – 4 lb.) young chicken, no water added
Dissolve the salt into the boiling water and let cool. In a Dutch oven or other suitable container, pour the cooled salt water and all the remaining ingredients except the chicken. Stir well. Add the chicken, making sure it is completely covered with liquid. If not, you’ll have to either add more brine or change to a container that will allow the chicken to be covered. Refrigerate overnight or at least 8 hours.
Heat oven to 325F. Remove chicken from brine and rinse well with cold running water. Pat dry inside and out with paper towels. Stuff inside of chicken with aromatics: celery, onion, apple, garlic, sage and thyme. Roast uncovered about 2 hours, or till thermometer inserted in thigh registers 165-170F. Let chicken rest 1/2 hour before serving.