A roast chicken is a perfect Sunday meal. This popped up in my Facebook memories and reminded me of how a brine can bring amazing end results. I must try again.
Simple Brine Recipe
This brine designed for turkey but works perfectly well for a roast chicken. The ingredients below are for a turkey brine. For the chicken picture above, I used 2 oranges and 1/2 of a lemon.
1 cup Kosher Salt
1 cup brown Sugar
5 Oranges – sliced
3 Lemon – sliced
Fresh herbs – Sage, Rosemary and Thyme – chopped
Submerge your fresh bird in water for 24 hours in the refrigerator with your brine ingredients. Drain water, rinse your bird, pat dry and air dry in the refrigerator on a cookie seat with a rack for another four hours to help achieve a crispy bird.
I cover my chicken with a mixture of olive oil, butter and herbs. No real measurements involved. I am especially fond of thyme. Make sure to keep the weight from the package to determine cooking time. I often cook at 350F but sometimes higher for a crispier skin. I always consult a cooking guide before. Make sure to check the internal temperature of your chicken and/or turkey to make sure it is cooked. Let your chicken sit for 15-20 minutes once out of the oven to let the juices flow through. Serve with your favourite roasted vegetables and potatoes – which you could put into your pan during cooking – or anything you else you may fancy.
In the winter months, my perfect comfort food is pasta. To control my sodium intake, I aim to make my own sauces as much as possible and am always on the search for new recipes. I follow Jessica Seinfeld on Instagram (@jessseinfeld) and discovered her recipe for Rigatoni Alla Vodka. Love this simple homemade vodka sauce and definitely will make again.
Ingredients: Longo’s Markets
Olive Oil: McEwans
I love the Gusto TV network and one of my favourite shows is Urban Vegetarian with Desiree Nielsen. I love tempura so I finally tackled Desiree’s homemade version this evening with wasabi mayo. Loved it. I highly recommend for any tempura lovers.
Today’s smoothie creation – one banana, a handful of frozen strawberries and baby spinach, approximately 1 tablespoon almond butter as well as hemp hearts, a teaspoon of coconut oil and unsweetened almond milk. I added a wee bit of cinnamon too. Blend and enjoy!
Gremolata is an amazing way to add flavour. Often made with lemon, I made a gremolata mixture with orange zest, juice, garlic and parsley for this asparagus dish.
Very simple to pull together. Zest the orange peel into a bowl, cut and add the juice of the orange, mince a 1/4 cup of parsley and add a garlic clove or two (or three) and mix. Sprinkle over asparagus.
Fresh flavours to dress up your vegetable side dishes.
Cook spaghetti as per package. Heat olive oil in a pan. Sauté garlic and red chilli flakes and cook until fragrant. Drain spaghetti, add to olive oil mixture and toss to coat. Sprinkle with Parmesan cheese.
My new smoothie combination – one banana, frozen raspberries, approximately 1 tablespoon of Manitoba Harvest hemp hearts and Nuts to You almond butter, a wee bit of vanilla extract and one cup Silk unsweetened almond milk. Blend and enjoy!