A blogger in Singapore recently posted a recipe for Brined Roast Chicken using BaconSalt. His recipe calls for a gallon of BaconSalt brine to marinate the chicken but I've been brining for a while and I save on the amount of brining mixture by using a tough "zip-lock" bag to put the meat and the chicken in. Here's my amended version:
- 1 ½ litres of water
- 5 teaspoons of Bacon Salt
- 100gm cup Brown Sugar
- Small bunch fresh thyme
- 1 bay leaf
- ½ head garlic (halved horizontally)
- 1 Tablespoon black peppercorns (or use Peppered BaconSalt)
- 1 lemon halved (or equivalent bottled lemon juice, added after the boiling)
Bring all ingredients to a boil and cook until the salt and sugar dissolves. Remove from heat and let cool to room temperature then chill in the refrigerator. Once chilled put the chicken and the brine in a tough zip-lock plastic bag so the chicken is fully submerged and all air is removed. Allow to sit in the brine for 4-6 hours (turn it a couple of times).Rinse and dry chicken. Rest the chicken uncovered in the refrigerator for 3 to 24 hours. Preheat Oven to 450°F and cook chicken to an internal temperature of 160°F. Allow to rest for 10 minutes before cutting.
Thanks, BaconSalt Singapore, for the recipe!