Chef John Russ (Courtesy)
A fan of Peeler Farms chickens, Lüke's chef de cuisine brines his bird in a fragrant mixture overnight for tender and juicy results. He shared his recipe below.
Chicken Brine
2 quarts of water
1/2 cup of kosher salt
1/2 cup of granulated sugar
1/2 cup dark sugar
1 tablespoon crushed juniper berries
2 garlic cloves
1 tablespoon cracked black pepper corns
1 tablespoon cracked coriander seeds
1 teaspoon pepper flakes
1 handful thyme
2 lemons cut in half and squeezed into the brine
Bring the water to a boil and add the sugar and salt. Add the rest of ingredients and allow to cool to room temperature.
Add the chicken to a large no reactive container and pour the cool brine over the chicken. Peeler's birds weight anywhere from 3.5 pounds to 4 pounds. Weigh the chicken down with a plate and refrigerate overnight.
Heat an oven to 350 degrees. Truss the chicken and season with your favorite herbs and spices and roast for 35 minutes or an internal temperature of 165 degrees is reached. Allow the chicken to cool before butchering.
