My favorite recipe for chicken is from Lynda at Tastefood (tastefoodblog.com) I make her recipe, Roasted Butterflied Chicken with Cardamom and Yogurt every other week. So I decided to come up with my own recipe for a change (once in a while). I made this for dinner a few nights ago and Freddy gave it his enthusiastic approval. He liked that the chicken still tasted like chicken…the other ingredients did not cover the goodness of the chicken. I love the taste of sage and it grows faster than a weed in my garden. Floozy and Smuggler love to use it as a pillow, too. The brine requires starting a day ahead of time to make the brine and let it cool. The next morning put the chicken in the brine and then remove and roast for dinner. Easy Peasy!
SAGE HONEY/SAGE BRINE
1. Put all the ingredients in a large pot and boil for a couple of minutes and stir until the salt is dissolved.
2. Remove from the burner and cool for a couple of hours.
3. Strain and discard the solids.
4. Refrigerate until ready to use.
salt and pepper
1. Put the chicken in the brine for about 8 hours.
2. remove the chicken from the brine and dry inside and out.
3. Carefully loosen the breast skin and insert a couple of sage leaves under each breast.
4. Truss the the chicken.
5. Bake in a 375 degree oven for about 40 minutes, depending on the size of the chicken. Check that the temperature is 160 degrees in the thickest part of the chicken.
6. Let the chicken rest for 15 minutes before carving.