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

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

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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