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

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

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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