Roast Brined Chicken with Raisin and Pine Nut Agrodolce

By BobD

Brining isn't imperative," says Michael Chiarello, "but it adds juiciness." Before roasting, he rubs the brined birds with a spice mix and brushes them with butter; the flavors are even better at room temperature, making this a stellar picnic dish.

Ingredients

• 1 1/2 gallons water
• 2 cups kosher salt
• 1/2 cup light brown sugar
• 2 tablespoons black peppercorns
• 8 bay leaves
• 1/4 cup juniper berries
• 8 cups ice
• Two 3 1/2-pound chickens
• 1/2 cup Toasted Spice Rub
• 6 tablespoons unsalted butter, melted and cooled
• Raisin and Pine Nut Agrodolce, for serving

Preparation

Step 1

In a large pot, combine the water with the salt, sugar, peppercorns, bay leaves and juniper berries. Bring to a simmer to dissolve the salt. Transfer the brine to a very large bowl and add the ice. Let cool to room temperature, then refrigerate the brine until chilled. Put the chickens in the brine, breast side down, and refrigerate for 4 hours.

Remove the chickens from the brine and pat dry with paper towels. Put the chickens on a large rimmed baking sheet and sprinkle all over with the Toasted Spice Rub. Set the chickens breast side up and tie the legs together with kitchen twine. Refrigerate the chickens, uncovered, for at least 4 hours or overnight. Bring the chickens to room temperature before roasting.

Preheat the oven to 450°. Brush the chickens with the melted butter and roast in the upper third of the oven for 45 minutes. Reduce the oven temperature to 350° and roast the chickens for 30 minutes longer, or until an instant-read thermometer registers 155° when inserted in the inner thigh. Let the chickens come to room temperature. Carve each one into 8 pieces, transfer to a plate and serve with the Raisin and Pine Nut Agrodolce.

Toasted Spice Rub

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 1/2 teaspoons crushed red pepper
1/4 cup pure California chile powder or other mild chile powder, such as ancho
2 tablespoons kosher salt
2 tablespoons cinnamon

In a medium skillet, combine the fennel and coriander seeds with the peppercorns. Cook over moderate heat, shaking the skillet a few times, until the fennel seeds turn light brown, about 2 minutes. Add the crushed red pepper and toss until fragrant, about 20 seconds. Transfer to a plate to cool completely. Put the toasted spices in a spice grinder and grind to a powder. Transfer to a bowl and stir in the chile powder, salt and cinnamon.

MAKE AHEAD The spice rub can be stored in a jar for up to 1 month

Raisin & Pine Nut Agrodolce

1 cup golden raisins
1 cup warm water
1/2 cup pine nuts
2 cups red wine vinegar
1 cup sugar
1 red onion, finely chopped
1 tablespoon fennel seeds
1 cup seedless red grapes, halved
1/4 cup extra-virgin olive oil
Salt

In a bowl, cover the raisins with the warm water and let stand until plumped,
about 10 minutes. Drain.

In a small skillet, toast the pine nuts over moderate heat until fragrant and golden brown, about 4 minutes. Let cool.

In a medium saucepan, combine the vinegar, sugar, red onion and fennel seeds. Simmer over moderate heat until thickened, about 25 minutes. Pour into a heatproof bowl and let cool to room temperature.

Stir the raisins, pine nuts, grapes and olive oil into the syrup. Season lightly with salt and serve.