Orange Ginger Brined Chicken

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 6
• 4 1/2 cups water, divided
• 1/4 cup fresh ginger, chopped
• 1/3 cup kosher salt (coarse)
• 4 teaspoons orange zest, divided
• 1 cup orange juice
• 1/2 cup apple juice (or orange juice)
• 1 tablespoon honey
• 3/4 teaspoon dried thyme
• 1/8 teaspoon hot pepper sauce
• 1 (4 1/2-5 1/2 lb) whole chickens
• 1 tablespoon fresh ginger, minced
• 1 tablespoon butter
• 1/2 cup water, plus
• 2 tablespoons water, divided
• 1/2 cup chicken broth
• 1/3 cup orange juice
• 1 teaspoon minced fresh ginger
• 1 tablespoon cornstarch

Recipe

• 1 place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. bring it to a boil over medium heat. reduce the heat to low; simmer 5 minutes. remove from the heat. add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. cool 15 minutes or until room temperature.
• 2 place the chicken in a 1 gallon resealable plastic bag. place in a large bowl. add the brine. press the bag to remove air; seal. refrigerate at least 6 hours or up to overnight. drain; discard brine. gently pat the chicken dry.
• 3 meanwhile, heat the oven to 375*f. place the chicken, breast up, in a heavy shallow roasting pan. in a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. with a spatula, loosen skin from the breast and thigh areas. spread the butter mixture under the skin of chicken over breast and thigh meat. bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*f. place the chicken on a platter; cover loosely with foil. let stand 10 to 15 minutes.
• 4 now remove the fat from pan drippings. add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. in a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. boil 1 minute or until thickened. serve sauce with the chicken. enjoy!