Summer 2019 Issue
CELEBRATING MIRACLES
Each spring, with the winds of March, I get the brash idea to turn my backyard into a full-on mini-farm. I picture obedient rows. Organic strawberries. Defiant sta...
Inspired by Josh Lawler of The Farm and Fisherman, Cherry Hill
Ingredients
- 1 gallon warm water
- 1 cup sea salt, plus more as needed
- 2/3 cup packed brown sugar
- 1 to 2 tablespoons black peppercorns
- 1 to 2 tablespoons coriander seeds
- Freshly ground black pepper
- Several tablespoons chopped fresh sage, marjoram, thyme or other fresh herbs
- 1 whole organic roasting chicken
- Duck fat or butter
Preparation
Pour the water into a container large enough to contain the chicken and the water. Stir in the salt, brown sugar, peppercorns and coriander seeds until the salt and sugar are fully dissolved. Add the chicken to the brine, cover and refrigerate for 24 hours.
Remove the chicken from the brine; truss and massage it generously with the duck fat or butter. Season liberally with sea salt, ground black pepper and the fresh herbs.
Roast or grill the chicken at 375°F for 1 to 1½ hours, until it reaches an internal temperature of 165°F.
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