Honey Brined Chicken with Lemon and Sage

Name: Honey Brined Chicken with Lemon and Sage
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H12M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 (3 to 4 pound) whole chicken; 4 ounces honey; 4 ounces salt; 1 quart water; 2 bay leaves; 2 cloves garlic sliced; 6 sage leaves; 6 thin slices lemon seeds removed; 2 ounces olive oil

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Level: Easy
Total: 1 hr 12 min

Prep: 10 min
Inactive: 12 min
Cook: 50 min

Yield: 4 servings

Level: Easy
Total: 1 hr 12 min

Prep: 10 min
Inactive: 12 min
Cook: 50 min

Yield: 4 servings

Ingredients

1 (3 to 4 pound) whole chicken

4 ounces honey

4 ounces salt

1 quart water

2 bay leaves

2 cloves garlic sliced

6 sage leaves

6 thin slices lemon seeds removed

2 ounces olive oil

Directions

Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
Preheat oven to 375 degrees F.
Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.