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

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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