Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined Roast Chicken
Brining is a superb way to infuse a meat with rich flavours while making the meat as tender as possible. The sweetness of Alphonso Mango Balsamic with the intense spiciness of Baklouti Green Chili Olive Oil makes for an incredibly flavourful combination. Try this chicken in salads, on sandwiches, or tacos.
Baklouti Green Chili Olive Oil & Alphonso Mango Balsamic Brined and Roasted Chicken
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Category
Mains
Servings
4-6
Prep Time
4 minutes
Cook Time
1 hour 5 minutes
Ingredients
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3-4 Lb. Whole chicken
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2 Cups Alphonso Mango Balsamic
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2 Cups orange juice
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2-3 Cinnamon sticks
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4 Star anise
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6 cups cold water
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3 Tbsp. Baklouti Green Chili Olive Oil
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Salt and pepper, to taste
Directions
In a large pot combine Mango Balsamic orange juice, cold water, star anise, and cinnamon sticks. Stir the mixture until combined.
Submerge the whole chicken in the cold brine, ensuring it is fully covered. You can also use a large container or a brining bag. Refrigerate the chicken in the brine for at least 4 hours or preferably overnight.
After brining, remove the chicken from the brine, and pat it dry. Preheat your oven to 375°F (190°C). Place the chicken on a roasting rack set inside a roasting pan.
Rub the chicken with Baklouti Green Chili Olive Oil, ensuring it is coated evenly. Season the chicken generously with salt and pepper. Place the chicken in the oven and roast for an hour and 15 minutes to an hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and the juices run clear. If the chicken is browning faster and might burn before it is cooked just tent it with some foil to stop the browning.
Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. Carve the chicken and serve with your favourite sides.
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