1kg skin-on, bone-in chicken thighs 75g Nocellara olives or any green olives, smashed, reserving 150ml brine from the jar 2 tbsp olive oil 4 garlic cloves finely sliced 2 shallots cut into rings 1 lemon 1⁄2 juiced, 1⁄2 sliced 50g unsalted butter small handful of parsley finely cho...
Repeat with the other half of the chicken. You should end up with 10 pieces: 2 chicken wings, 2 chicken legs, 2 chicken thighs, and 2 chicken breasts cut in half. 3 Place the cut chicken in the cold brine and let it sit for 12 hours. (If you’re short on time, you can ...
The perfect brining bags I've found are the Ziplock Big Bags (10 gallon size) that Walmart carries. I place these in a pan , conyainer, or usually one of the slideout clear plastic fridge drawers (for storing lettuce & veggies), and they work perfectly. I use these same type bags t...
Continue roasting for another 30 minutes and then check the internal temperature with an instant-read thermometer to see how close it is to the desired temp of 150-155°F when inserted in the thickest part of the breast and between 165 to 170°F in the thickest part of thighs. If not...
If you have an extra 15 minutes, this step will change your life. My kids, who usually demand chicken thighs because they find breast too dry – love this take on chicken breast. I used small, boneless and skinless chicken breasts for this recipe. They were about 5-6 ounces each and ...