Orange Pepper Brined Chicken

This lightly citrus chicken is sure to become a family favorite.

Ingredients

1	roasting chicken, 5 to 6 lbs.
3/4 cup	CHEFS Brining Blend
4 cups	water
1	orange cut into wedges
2 tablespoons	orange zest
1 cup	orange juice
4 cups	ice cold water
1/4 cup	Gran Marnier
Orange Pepper Butter:
1/2 cup	butter, softened
1 tablespoon	orange zest
1 teaspoon	pepper, fresh ground Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1 teaspoon	sea salt salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

In a small bowl, whisk together butter, orange zest, pepper and salt. Reserve.

Rinse chicken and pat dry. Place chicken in brining bag.

Boil 4 cups of water. Remove from heat. Stir in brining blend, orange wedges, orange zest and 1/2 cup orange juice. Stir in ice cold water. Cool. Pour over chicken. Seal brining bag and refrigerate overnight or 8 hours.

Preheat grill or oven to 375 F.

Remove chicken from brine and rinse in cold water. Stuff orange pepper butter under skin of chicken breast, legs and wings, being careful not to tear skin. Truss chicken with kitchen twine.

In a small bowl, stir together 1/2 cup orange juice and Gran Marnier. Pour mixture into center well of BeeRoaster. Place trussed chicken on BeeRoaster and position in a cast iron skillet. Place skillet on preheated grill or in oven . Roast in closed grill or oven for 1 hour or until internal temperature of chicken reaches 170 F. Remove from grill and let rest for 20 minutes. Carve and serve.

Serves 4.