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Pan Roasted Citrus Fennel Brined Chicken
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Pan Roasted Citrus Fennel Brined Chicken

425F

Ingredients

1 PERDUE® Whole Cut-Up Chicken
4 cups water
1/3 cup kosher salt
1/3 cup sugar
1 lemon, cut into wedges
1 orange cut into wedges
3 cloves garlic, smashed
1 tbsp peppercorns
2 tbsp fennel seeds
1 bay leaf
6 cups ice cubes
2 tbsp olive oil
Roasted potatoes for serving
Step One

Pan Roasted Citrus Fennel Brined Chicken

Time make it in:

WITH PERDUE® Whole Cut-Up Chicken

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 320
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 135mg 45%
Sodium 420mg 18%
Total Carbs 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 28g
Vitamin A 20%
Vitamin C 6%
Calcium 2%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 320
  • Protein 28g
  • Sodium 420mg
  • Sat.Fat 6g
  • Sugar 0g

Pan Roasted Citrus Fennel Brined Chicken

425F

ingredients

Ingredients

1 PERDUE® Whole Cut-Up Chicken
4 cups water
1/3 cup kosher salt
1/3 cup sugar
1 lemon, cut into wedges
1 orange cut into wedges
3 cloves garlic, smashed
1 tbsp peppercorns
2 tbsp fennel seeds
1 bay leaf
6 cups ice cubes
2 tbsp olive oil
Roasted potatoes for serving
ingredients

Step one: Brine

In a large saucepan or stockpot, combine the water, kosher salt, sugar, lemon, orange, garlic, peppercorns, fennel seeds and bay leaf. Bring to a boil for about 1 minute. Remove from heat and add the ice cubes. Cool to room temperature.

TIP: BRINING TIPS A brine adds flavor and keeps the meat tender and juicy. It’s a smart way to guard against accidental overcooking. Add 3/4 cup of salt for every gallon of water. All brines contain salt. It is the salt that forces the water into the chicken meat, making it juicy and flavorful. Add sugar to the water. Sugar is not mandatory in a brine, but it is the key to brown, crispy skin regardless of cooking method. Boil your brine mixture before adding chicken if you have added seasonings. This allows the seasonings to infuse the brine and flavor the meat. Boil for approximately 1 minute and then allow to cool completely before adding your chicken. Never brine chicken at room temperature, as this can lead to bacteria growth.

ingredients

Step two: Immerse

Immerse the chicken pieces in the brine. Cover and refrigerate for at least 2 and up to 12 hours. Two hours is sufficient for small pieces; 8 to 12 hours is best for whole chickens. When ready to cook, remove the chicken from the brine and pat dry. Discard the brine.

ingredients

Step three: Pan Roast

Preheat your oven to 425°F. Heat olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken, skin side down. Cook until the chicken skin has browned, about 3 to 5 minutes. Turn the chicken skin side up, and transfer skillet to the preheated oven. Roast until the chicken is cooked through, about 20 to 25 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F for light meat and 180°F for dark meat.

ingredients

Step four: Serve

Transfer chicken to a platter. Serve with roasted potatoes.

TA DA!

Pan Roasted Citrus Fennel Brined Chicken

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