The quirky, simple brine is fit for any large bird that comes your way during the holiday season. Here, Chef Ashleigh Shanti uses a chicken, perfectly roasted, finished with a healthy slathering of the easiest and tastiest glaze you’ll ever make.
- 1 quart water
- ¾ cup salt
- 1 bunch parsley, torn
- 1 bunch sage, torn
- 3 bay leaves
- ½ cup black peppercorns
- 3 oranges, sliced
- 2” knob ginger, sliced
- 1 liter Cheerwine
- 2 quarts ice
- 1 roasting chicken, 6-8lbs, giblets removed
- 1 orange, split
For Cheerwine Glaze:
- 2 cups Cheerwine
- 1 tablespoon cracked black pepper
- 1 teaspoon salt
- Add water and salt to medium pot and bring to a boil.
- While salt dissolves (approximately 5-6 minutes) in a separate, non-reactive vessel large enough to hold your bird, add parsley, sage, bay leaves, black peppercorns, orange slices, and ginger.
- Add boiling saltwater to vessel, allow to steep for 10 minutes before adding Cheerwine and ice.
- Agitate the brine with a good stir to encourage cooling.
- Once ice has melted and brine has cooled to at least 40°F, add chicken.
- Place chicken in refrigerator to brine overnight (8-10 hours).
Air Dry Bird:
- Remove bird from brine and carefully rinse, removing any loose debris.
- Discard brine.
- Lay chicken on sheet tray lined with a cooling rack to air dry in the refrigerator, ensuring crispy skin during the roast.
- Refrigerate for another 6 (up to 24) hours.
- Preheat oven to 350°F.
- Stuff chicken with split orange, secure drumsticks together with twine, and tuck in the wingtips to avoid over-browning.
- Bake in roasting pan for 80-90 minutes (or until a thermometer reads 180°F) basting halfway through with pan drippings.
- While roasting, combine glaze ingredients in a small saucepot.
- Bring to a boil for one minute.
- Decrease the heat to low-medium and reduce glaze for 18-20 minutes.
- When done, the glaze should coat the back of a spoon.
- Brush warm glaze onto the entire chicken and transfer to a serving platter.
- Carve and enjoy!