Corned chicken

Yield: 2 servings

Measure Ingredient
¾ cup Sea salt
2½ quart Water
⅓ cup Firmly packed brown sugar
3 larges Garlic cloves, crushed
12 Whole cloves
1 teaspoon Nutmeg, grated
1½ tablespoon Crushed juniper berries
3½ pounds Chicken


Combine salt and water in a large sauce pan and simmer until salt dissolves. Remove from heat and stir in the brown sugar, garlic, cloves, nutmeg and juniper berries. Let mixture cool to room temperature.

Put chicken in a nonaluminum bowl or pot and pour the salt mixture over, adding additional water, if necessary, to barely cover the chicken. Cover and store refrigerated, turning the chicken once each day for four days.

Drain chicken, rinse well and cover with cold water. Weight chicken if necessary to keep it submerged and let it stand covered in the refrigerator for 6 hours. During this time change the water four times.

Drain chicken, pat dry, truss and roast it on a rack in a preheated 375 degree oven for one hour or until the juices run clear.

Recommended Wine: A fruity Riesling, Gewurztraminer or Chenin Blanc with a little residual sugar will play off the sweetsalty "corned" flavors of the chicken.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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