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One roasting chicken, 5 to 6 lbs.
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3/4 cup
CHEFS Brining Blend
Brine Mix and Bags Options
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4 cups
water
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1
orange cut into wedges
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2 tablespoons
orange zest
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1 cup
orange juice
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4 cups
ice cold water
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1/4 cup
Gran Marnier
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Orange Pepper Butter
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1/2 cup
butter, softened
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1 tablespoon
orange zest
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1 teaspoon
pepper, fresh ground
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1 teaspoon
sea salt
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Equipment List:
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.
chefs™ Kitchen