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

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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