Easter
SAGE HONEY BRINED ROASTÂ CHICKEN
Popular on Food52
15 Reviews
Jennifer W.
December 24, 2012
Has anyone tried stuffing this chicken when roasting it? I'm thinking about dried cranberry, sage and hazelnut with wild mushrooms
Eric W.
October 29, 2012
This chicken is awesome! Seriously, it shouldn't be this easy to make something this good.
TheWimpyVegetarian
October 12, 2011
This looks so perfect for a Sunday dinner! I just love sage - especially this time of year.
dymnyno
October 12, 2011
I usually put whatever I'm brining in a ziplock bag and that reduces the amount of brine that I use. I think there are 2 gallon ziplocks out there, but I don't know if a turkey would fit. For brining large birds sometimes I use a large stock pot or canning pot and weight the bird down so that it is submerged.
Bevi
October 12, 2011
Thanks dymnyno and Tom. We put two turkeys on Webers, but I would really like to use this brine on one of them. Now for the hunt for the sage honey!
thirschfeld
October 12, 2011
The amount of brine you need also depends on the size of the brining vessel. If it is much larger then the turkey then you will need a lot more brine. Find a snug vessel that you can fully submerge the turkey in and not have brine flowing over the top and you are set. Brining is a delicate balance in more then one way. LOL
dymnyno
October 12, 2011
This made a lot of brine. It would depend on the size of the turkey whether you needed to make a lot more.
Bevi
October 12, 2011
This sounds wonderful. Do you think the brine recipe could be doubled for a turkey?
dymnyno
October 11, 2011
The sage and the sage honey are sublime. The chicken is juicy and tasty. A bite of the sage under the skin of the chicken is crunchy and delicious.
hardlikearmour
October 11, 2011
Yummy! I've never used honey in a wet brine before, and it's a great idea. Sage honey sounds fabulous, too!
See what other Food52ers are saying.