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
1
Pegasuslegend says
What a delicious meal as always!
Three-Cookies says
Really interesting approach to add curry powder to the brining liquid
Joanne says
Doesn't brining chicken just give it the BEST flavor! Love that all the curry and Indian spices in this!
Reeni says
I've never seen an entire curried chicken! Love it! It looks so moist and tender! xoxo
Les rêves d'une boulangère (Brittany) says
I can always appreciate different ways to prepare chicken! Thanks!
Sourav says
This is great! Chicken is my fav. This is a wonderful recipe. 🙂
Christine's Pantry says
Hi, I love chicken. This sounds great. I am going to try this next time I make chicken, like tomorrow. 🙂
shabs says
The chicken looks so moist and succulent .
Don E. Chute says
Wow, using brine. I don't think I have ever tried that before.
I AM NOW THE PROUD OWNER OF A 'Char-Broil' Grille. So I may try my famous beer can Chicken.
Might even be pictures:-)
Bless Ya'
Mary says
This sounds delicious. I brine all the time but have never used exotic spicing in the brine itself. Food for though here. I hope you have a great day. Blessings...Mary
Rita says
SomethingI have been reading about and wanting to try; what a huge success; it looks fabulous.
Rita
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.
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
SKIP TO MALOU says
I smell the curry goodness.. YUM!
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.
Magic of Spice says
Beautiful dish...love the curry glaze!
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.
Rhonda says
Curry glaze sounds perfect. Looks wonderful.
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