Lemon Tarragon Brined Whole Chicken

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 7 cups water, divided
• 2 tablespoons grated lemon rind
• 8 tarragon, sprigs
• 1 cup kosher salt1/2 cup sugar
• 2 cups ice cubes
• 1 (4 1/2 lb) roasting chickens
• 1 tablespoon chopped fresh tarragon, divided
• 2 teaspoons fresh ground black pepper, divided
• cooking spray
• 1/4 cup fresh lemon juice, divided

Recipe

• 1 combine 1 cup water, rind, and tarragon sprigs in a small saucepan. bring to a boil; remove from heat. place in a large bowl; cool to room temperature.
• 2 add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. place salt mixture in a 2-gallon zip-top plastic bag. add the ice and chicken; seal.
• 3 refrigerate 3 hours, turning bag occasionally. remove chicken from bag; discard brine. pat chicken dry with paper towels.
• 4 prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.
• 5 sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. lightly coat outside of chicken with cooking spray.
• 6 rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. place chicken on grill rack coated with cooking spray over unheated side.
• 7 close lid; grill 15 minutes. brush chicken with 2 tablespoons lemon juice. close lid; grill an additional 30 minutes.
• 8 brush with remaining lemon juice. close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.
• 9 place chicken on a platter; cover with foil. let stand for 15 minutes. discard the skin.