Receta de salmuera para pollo

Ingredientes

• 8 c filtered water (separated by 2 cups and 6 cups)
• 1/2 c kosher salt (Diamond brand)
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 limes (cut into quarters)
• 10 sprigs fresh thyme
• 5 sprigs fresh parsley
• 2 sprigs fresh rosemary
• 10 cloves garlic (smashed)
• 3 bay leaves
• 1 tbsp whole black peppercorns
• 4 lb whole chicken
• 5 tbsp unsalted butter (softened)
• 3 sprigs fresh thyme (minced)
• 2 sprigs fresh parsley (minced)
• 1 sprig fresh rosemary (minced)
• 1 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Preparación

1. 1

   --- Chicken brine ---

2. 2

   In a small saute pot, combine 2 cups of filtered water, limes, rosemary, thyme, garlic, bay leaves, honey, kosher salt, peppercorns, soy sauce, and parsley. Bring to a boil and let simmer for one minute.

3. 3

   Remove from the heat and let rest for 10 minutes.

4. 4

   In a large mixing bowl, combine the brine and the rest of the water. Stir until it’s incorporated. Let the brine come to room temperature on the counter.

5. 5

   Add the chicken and make sure it’s completely covered.

6. 6

   Cover the bowl with cling wrap and place it in the fridge for at least 8 hours and not more than 24 hours.

7. 7

   --- Roasting ---

8. 8

   Preheat the oven to 415 °F convection.

9. 9

   Combine all the ingredients in the compound butter and mix until incorporated.

10. 10

    Spatchcock the chicken by using kitchen shears to remove the spine. Flip the bird so the bird is breast/skin side up and bone side down. Put both of your hands on the breast and firmly press down so the bone breaks and the chicken lays flat.

11. 11

    Use a paper towel to dry the chicken.

12. 12

    Cover the chicken with the compound butter thoroughly. Use your hands to gently peel the skin from the flesh and put butter between the skin and the meat.

13. 13

    Place the chicken in the oven and roast for about 30 minutes total, rotating halfway. Chicken is done when the deepest part of the breast near the bone hits about 147 °F, and the deepest part of the thigh measures around 180 °F.