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Honey Brined & Basted Chicken

February 13, 2014

Honey Chicken small

~ Mary ~

Once again we were gifted with some beautiful farm-raised chickens that topped out at 5.3 lbs.  What a treat from Patrick and Shannon along with pork goodies  and a whole quart of honey!  You may remember the last time we had one of these luscious birds.  Once again, I wanted to make these birds special – it’s funny how reverent I am when I know the time and energy it took to raise these birds – 35 years ago, when we raised them ourselves, I could’ve cared less.

This round I was going to make each of the birds with a different recipe, but we liked this one so well we did it twice.

Honey Brined & Basted Chicken

Using a dinner fork, poke holes throughout the chicken this will allow the brine to really soak in.
Combine and mix thoroughly:
3 Qts Water
1/2 Cup Kosher Salt
1/3 Cup Honey
4 Cloves Garlic peeled and crushed
2 Tbsp Cracked Black Pepper
1 tsp Thyme
Stir vigorously to dissolve.  Place chicken in an extra-large ziploc bag, place in large pot and pour brine over bird.  Let sit in fridge for 12-24 hours.

Drain brine and toss.
Make Mop Sauce:
1/4 Cup Honey
1/4 Cup Soy
1/4 Cup Fresh Lemon Juice
4 Cloves Garlic minced
2 Tbsp Sesame Oil
Blend with hand blender

Stuff cavity with spent lemon halves from mop sauce.

Place bird, breast side up,in a Dutch oven and add to bottom of pan:
1 Cup Chicken Broth
1/4 Cup Mop Sauce

Heat oven to 375°   

Cover the Dutch oven and roast for 25 minutes.

Increase oven temp to 450°, uncover and roast until chicken reaches internal temp of 165° – about another 35-50 minutes. Baste with Mop Sauce every 10-15 minutes.  Occasionally check to be sure there is liquid in the pan, add more if necessary.  Cut the chicken into serving pieces and serve with pan juices – optional to thicken with corn starch.

2 Comments leave one →
  1. Patty Lichvar permalink
    February 14, 2014 8:03 am

    This looks delicious! This recipe reminded me of the time my mother accidently FRIED her chicken pieces in HONEY thinking it was shortening (1970’s)….in her defense it was a type of honey that looked the same. Don’t ask how she made it work but it was wonderful and never to be made again.

    • foododelmundo permalink
      February 14, 2014 9:15 am

      That’s hilarious! I see how it could happen – the honey I got looked like Crisco too./mary

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