The fine folks at Martin’s Family Fruit Farm really know their apples. But they also know other great local produce as well, and enjoy good tasting food. Mr. Martin himself delivered some great local produce to our doors at The Culinary Studio last week before our grand opening. The savoy cabbage (cooked in a little butter, of course) is a great winter vegetable that is actually quite ‘spring-y’ when finished with a little lemon juice. The little grape tomatoes from Floralane Produce, however, really get us excited, as they really are sign of warmer, lighter food for spring and summer.
The inspiration to write about brining here again, however, comes from a comment we received from the Martin family: that they used our brined turkey recipe and, for the first time, all really enjoyed the turkey.
It was flavourful, moist and delicious.
So to use our Brined Chicken recipe combined with some local tomatoes, this is a sure winner to step into spring. Once the chicken is brined, feel free to roast it or grill it. In the meantime, make this quick sauce and serve it over top of the chicken.
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Brined Roasted Chicken
- 3-1/2 lb chicken pieces (boneless)
- 4 cups water
- 8 cups ice water
- 1/2 cup kosher (Diamond Crystal) salt
- 3 tbsp honey
Combine the 4 cups of water, salt, and honey together in a large pot; bring to a boil, remove and add ice water. Brine must be cold before using. The brine can be refrigerated for up to 3 days;
Add brine to chicken in a non-reactive container, ensuring that the brine is covering the chicken entirely; add more cold water if necessary;
Chicken pieces can be brined 1-2 hours or up to 12 hours;
Remove chicken from brine and pat the chicken dry before cooking (this can also be done 4 hours before cooking) ;
Pre-heat oven to 375 F;
Bake chicken, well spaced out on a sheet pan, in the oven for 20-25 minutes. Turn the oven to broil and cook a further 5-7 minutes to crisp and finish chicken.
- 2 cups tomatoes, sliced in halves or quarters
- 1/2 cup extra virgin olive oil
- Juice of half a lemon
- 1/2 bunch basil or chives , finely sliced
- 1 clove garlic, minced (optional)
- 1/2 tsp sherry vinegar
- 1/4 tsp kosher salt
Combine all ingredients and allow to macerate for 20 minutes.