Forking EZ Brined Chicken Roasted at HIGH Heat

You can have forking juicy crispy chicken easily if you just brine it over night and then just forking rinse off, blot dry and toss in a 450 degree oven.

Brining is forking easy to do these days because your local grocery store might sell a 12 ingredient brine mixture so you don’t have to spend a forking fortune just finding all those spices. However you do need to add salt and sugar to use to use the brining spice. You can also add an ingredient or two to make it more your own. You just forking cook the brine spices to make the flavors come out and then add your water, salt and sugar and cook till dissolved. You let the brine cool and then pour on to your chicken and let sit overnight and simply roast it the next day. That’s forking easy isn’t it?

Ingredients for around 8 servings

Chicken (I used 4 leg quarters that weighed a total of 4 lbs. 9 0z.)

1 cup pickling spice (12 ingredients, coriander, cinnamon, mustard, ginger, fenugreek, bay, dill, red pepper, cloves, fennel, black pepper, allspice)

1 star anise

1 cup brown sugar

1/2 cup kosher salt

1 orange (I just used the juice I squeezed from it)

12 garlic cloves smashed

3 cups water

nonstick spray two light sprays for the baking sheets

Directions (set oven to 450 degree roast)

Cook all the dry spices (except for salt and sugar) in a sauce pot a minute or two till you can smell them.

Then add your water, orange juice salt and sugar till it boils. Let the liquid cool. Put your chicken in a zip lock bag and when the brine mixture is cool then pour it into the bag with the chicken while trying to squeeze out all the air in the bag you can and seal. Then let the chicken sit over night in your refrigerator.

Rinse off the chicken and blot dry.

Line your baking sheets with foil logs so your chicken can have drainage and doesn’t steam as much. Apply and very light coating of nonstick spray to the pan.