Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives
Photo by Noel Barnhurst

Ingredients

  • 3 tablespoons honey
  • 1 bay leaf
  • ½ cup coarse kosher salt
  • 1 tablespoon all purpose flour
  • 1 4 1/2-pound chicken
  • Green Salad with Olives
  • lemon
  • + 7 more ingredients
    • 1 tablespoon butter
    • 3 large fresh thyme sprigs
    • 2 tablespoons whole grain mustard
    • 2 cups low-salt chicken broth
    • 1 teaspoon freah thyme leaves
    • 2 tablespoons fresh lemon juice
    • 10 ½ cups water

Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours. Drain chicken from brine; r...

View full recipe at Epicurious

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