Brined chicken

Shhhh!!! don't tell anyone I used a sugar substitute in this recipe. We had this for dinner and I used the rest for a salad the next day.

Brined chicken

1 quart of water or enough to cover
1/2 cup salt
sugar substitute equivalent to 1/2 cup (I used liquid sucralose)
1 tablespoon molasses
2 tablespoons whole peppercorns
1/4 cup soy sauce
1/2 cup vinegar
4 or 5 cloves of garlic crushed
half of sliced onion

Assemble everything in a soup pot or bowl, brine chicken in the fridge for 24 hours or longer. When ready to bake remove from brine, dry well, roast upside down in a baking dish at 425 for 45 to 60 minutes till 180 degrees on an instant read thermometer. I like roasting poultry upside down for extra juiciness. Preparing a chicken this way is well worth it!

There are some many things you can use to flavor the brine tarragon, oregano, lemon, lime, the choices are endless. I remove it from the oven at 170 degrees because it does continue to cook when you remove it from the oven. If you roast it on a rack it will be browned all over.