But I’m sure you don’t want to hear me rant about work, do you?? This is a food blog and I do have a gastronomic point to make.
For a working parent and the family cook, the pressure is always on to get dinner on the table at a reasonable time. That’s why I like foods that can be stretched over a couple of meals. Do the real cooking once and whip up something quick with the leftovers the next time. What fits that bill better than oven-roasted chicken?
Everyone has a favorite way to roast a chicken. I like to use my Dutch oven. I get the pot very hot on the stove then throw in the chicken. After the bottom sears, I transfer the pot to the oven and roast uncovered for about 1 hour at 375º. The chicken skin gets browned while the meat stays moist and juicy.
This time, I decided to brine the chicken because I wanted to try this recipe before using it on my Thanksgiving turkey. I changed it a bit but it turned out great and I think I'll use it for our turkey.
Pineapple Chicken Brine (suitable for 4 to 5 pound chicken)
- 1 ½ quarts unsweetened pineapple juice (sold as 1 quart 14 oz)
- 1 cup packed brown sugar
- 2/3 cup soy sauce
- 6 tbs kosher salt
- 1-2 stick cinnamon
- 2 star anise (optional)
I was able to get three meals plus a rich stock out of a 5-pound chicken. Day 1 we had roast chicken. Day 2 we had chicken and mushroom sauté with creamy polenta. Day 3 we had a delicious Asian chicken noodle soup with bok choy.
So tell me, what’s your favorite way to roast a chicken? And what do you like to do with the leftovers?