Plan

The wed­ding of your dreams with our gor­geous new spe­cial is­sue, Coun­try Sam­pler’s Rus­tic Wed­dings. Gather ideas from real-life coun­try-in­spired wed­dings set in charm­ing lo­ca­tions. Dis­cover new and fresh ways to set a ro­man­tic scene. And find cre­ative DIY

Country Sampler's Prairie Style - - Pantry -

1 tea­spoon each fresh or dry thyme, rose­mary and pars­ley

IN­STRUC­TIONS 1. Re­move the giblets and neck from the chicken’s cav­ity. Rinse the chicken un­der cold run­ning wa­ter. Pat dry and set aside in the re­frig­er­a­tor. 2. To make the brine, bring 2 cups of wa­ter to a boil. Add the salt, sugar, lemon juice, gar­lic and herbs. Sim­mer un­til the sugar is dis­solved. Re­move from the heat and let cool. 3. Place the chicken in a large seal­able plas­tic bag or a non- re­ac­tive con­tainer with a lid, add the cooled brine and more wa­ter to im­merse the chicken. Re­frig­er­ate overnight. 4. Re­move the chicken from the brine and rinse it thor­oughly un­der cold run­ning wa­ter. Pat the chicken dry with pa­per tow­els. 5. To cook, tie the chicken with twine and tuck in the lemon slices and rose­mary sprigs (1 each at the chest and back of the chicken). Thread the chicken onto the ro­tis­serie spit. Set a pan filled with red wine and the bunch of rose­mary over the hot grill and un­der the spit. Keep adding wine to the pan as it evap­o­rates. 6. Baste the chicken with the melted but­ter and cook un­til the in­ter­nal tem­per­a­ture reaches 160° F ( un­til the juices run clear when the thigh is pierced with a sharp knife), about 1 ½ hours. Re­move from the spit and let rest for 15 min­utes be­fore carv­ing. 7. Serve with the re­duced wine sauce.

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