Brined Roast Chicken with Asparagus
1 whole chicken (about 4 pounds)
To make the brine:
3 quarts of water (just shy of 1 gallon)
1/2 cup kosher salt
1/4 cup brown sugar
3 tablespoons peppercorns
3 tablespoons coriander seeds
3 bay leaves
3 garlic, coarsey chopped
3 dried or fresh sage leaves
1 tablespoon fresh or dried thyme
1 fresh spring rosemary (about 2 inches)
To roast the chicken:
1 tablespoon extra virgin olive oil
salt and pepper
2 lemons, sliced into quarters
2 bunches asparagus, ends trimmed
The night before roasting, remove giblets and neck; rinse chicken inside and out.
Mix all ingredients in a pot over the stovetop, until all of the salt is dissolved. Give the lemons a squeeze before tossing them into the pot.
Set bringing liquid aside until cooled.
Place chicken in the stockpot with the brining liquid.
Cover and refrigerate 4-6 hours.
Remove chicken from the brine, rinse then pat dry.
Place in roasting pan. Rub the bird with olive oil, salt and pepper. Add the lemons and asparagus to the pan.
Cover tightly with foil.
Roast at 350 for 1 1/2 – 2 hours.
Carve it up and serve.
I’ve been obsessed with brining since thanksgiving. I brined our turkey this year and it was the best bird I ever had. It was cooked perfect throughout. Super juicy. I thought it may be just a fluke so I’ve since brined a goose, venison and of course a chicken. All great! All juicy! Love it!
UPDATE: This post made it to Tastespotting.com!
Mango Coconut Bars
Vegetable oil cooking spray
24 coconut cookies, broken into 1-inch pieces (about 1 cup)
2 1/2 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened shredded coconut
1/8 packed cup dark brown sugar
1/2 cup mango preserves
1/4 cup semisweet white chocolate chips, such as Ghirardelli
1/2 cup shredded coconut
1/4 cup mango preserves
1/2 cup mascarpone, at room temperature (4 ounces)
1/2 cup coconut cream, at room temperature (4 ounces)
3 tablespoons egg replacer combined with 8 tablespoons of water
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Special equipment: Square nonstick metal baking pan
For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
Spray the pan with vegetable oil cooking spray. Lay a parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
Blend the cookies, butter, coconut and brown sugar in a food processor until the mixture forms moist crumbs.
Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
Spread the mango in an even layer over the crust using a spatula.
For the filling: Place the chocolate and mango in a small bowl over a saucepan of barely simmering water. Stir occasionally until the mixture is melted and very smooth.
Beat the cheese, coconut cream, egg replacer/water mixture, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl.
Pour the batter over the cooled crust.
Sprinkle the shredded coconut over the batter.
Randomly spoon the melted chocolate mixture over the batter. Swirl the chocolate mixture into the batter, using the tip of a knife.
Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes.
Transfer the baking dish to a wire rack and cool for 1 hour.
Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife.
Mango preserves and coconut cookies can but hard to find. I found them at Trader Joes but you can substitute them with your favorite jam and vanilla wafers.