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How to make this recipe

 
1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the...

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How to make this recipe

 
1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
 
2. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
 
3. In a large bowl, combine the Spanish Olive Oil, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt to make a marinade.
 
4. Roasted in a 325°Oven for about 35 Minutes turning once, until golden and instant-read thermometer inserted in the thickest part of each piece registers 160, keep warm in a low oven Transfer the Roasted chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

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Ingredients 4 persons
  • 1 gallon cold water
  • 1 cup plus 2 teaspoons Maldon salt
  • 1/4 cup plus 2 tablespoons honey
  • 12 bay leaves
  • 1 head of garlic
  • smashed but not peeled
  • 2 tablespoons black peppercorns
  • 3 large rosemary sprigs
  • 1 small bunch of thyme
  • 1 small bunch of parsley
  • Finely grated zest and juice of 2 Mayer lemons
  • Two 3-pound chickens
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons cayenne pepper
  • Spanish Olive oil for Marinating
  • Rosemary and thyme sprigs
  • for garnish
Recipes. The Cook & Chef Institute