1 - 7lb. 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
Juice of ½ lemon
2 tablespoons of vinegar
2 cloves of garlic - halved
½ 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
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.
This chicken will add a wonderful exotic flavor to your table.
Enjoy with Lots of Love,
Catherine
Beware from CTRL +C says
nice post...i read your post first time i am really impress...i share this with my friends on my website...thanks
Rhonda says
Curry glaze sounds perfect. Looks wonderful.
Colleen says
We did salt crusted chicken once. It was very tender, but all that rock salt is expensive, and then you just trash it. I like this idea a lot beter.
Magic of Spice says
Beautiful dish...love the curry glaze!
redkathy says
Oh my gosh Catherine I still haven't tried brining! Is the meat salty afterwards? The glaze sounds wonderful. I really enjoy honey glazes especially with cinnamon.
SKIP TO MALOU says
I smell the curry goodness.. YUM!
Tanna at The Brick Street Bungalow says
I have STILL not attempted brining and I can so tell I should! This sounds like it would have a very complex and delicious flavor! Thank you, Catherine! blessings ~ tanna
Amethy says
Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.
Rita says
SomethingI have been reading about and wanting to try; what a huge success; it looks fabulous.
Rita