Ingredients
- 1 whole chicken, about 2 to 3 pounds
- 1/4 cup chopped thyme
- 1 cup garlic oil
Brine
- 1 whole chicken, about 2 to 3 pounds
- 1/4 cup chopped thyme
- 1 cup garlic oil
- 1 1/2 gallon lons filtered water
- 2 cup honey
- 5 cup lemons, halved
- 2 cup each smashed lemongrass
- 20 clove garlic, whole and peeled
- 1 1/2 cup salt
- 5 cup each sprigs parsley, whole with stems
- 20 cup black peppercorns
- 2 cup bay leaves
Garlic oil
- 1 whole chicken, about 2 to 3 pounds
- 1/4 cup chopped thyme
- 1 cup garlic oil
- 1 1/2 gallon lons filtered water
- 2 cup honey
- 5 cup lemons, halved
- 2 cup each smashed lemongrass
- 20 clove garlic, whole and peeled
- 1 1/2 cup salt
- 5 cup each sprigs parsley, whole with stems
- 20 cup black peppercorns
- 2 cup bay leaves
- 1 cup extra virgin olive oil
- 2 clove garlic
Preparation
Baking Directions:
Combine all brining ingredients in a pot and bring to a boil, then let chill for 2 hours.
Cover chicken with brine and refrigerate for at least 8 hours.
To make the garlic oil, mince 2 cloves of garlic and mix with extra virgin olive oil.
Let steep for 30 minutes or more before using.
Remove chicken from brine solution, rinse and pat dry.
Rub chicken with chopped thyme and garlic oil, inside and out.
Marinate, covered, in refrigerator for 8 hours.
Preheat oven to 350 degrees F.
Transfer chicken to roasting pan and cook for 35-40 minutes.
Remove from oven and let rest for 10 minutes before carving.
