*BRINED ROASTING CHICKEN

Taste of Home magazine
By: Julie Noyes; Louisville,Kentucky

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Ingredients

Directions:
8 cups warm water
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 roasting chicken
4 cups cold water
1 teaspoon canola oil
3/4 to 1 cup chicken broth
1 tablespoon all-purpose flour
●For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature.
●Remove giblets from chicken; discard.
●Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into a bag. Squeeze out as much air as possible; seal bag and turn to coat.
●Refrigerate for 3-4 hours, turning several times.
●Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan.
●Bake, uncovered, at 350 degrees for 80-90 minutes or until a meat thermometer reads 180 degrees, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly).
●Remove chicken to a serving platter and keep warm.
●Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup.
●In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.