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Ingredients
- 3/4 c. Sea salt
- 1/3 c. Firmly-packed brown sugar
- 3 lrg Garlic cloves, crushed
- 12 whl cloves
- 1 tsp Freshly-grated nutmeg
- 1 1/2 Tbsp. Crushed juniper berries
- 3 1/2 lb Chicken
Directions
- Combine sugar, salt and 2 1/2 qts water in a large sauce pan and simmer till salt dissolves. Remove from heat and stir in the brown sugar, garlic, cloves, nutmeg and juniper berries. Let mix cold to room temperature. Put chicken in a non-aluminum bowl or possibly pot and pour the salt mix 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 cool water. Weight chicken if necessary to keep it submerged and let it stand covered in the refrigerator for 6 hrs.
- 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 possibly till the juices run clear.
- This recipe yields 2 servings.
- Recommended Wine: A fruity Riesling, Gewurztraminer or possibly Chenin Blanc with a little residual sugar will play off the sweet-salty "corned"
- flavors of the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 656g | |
| Recipe makes 2 servings | |
| Calories 1187 | |
| Calories from Fat 747 | 63% |
| Total Fat 82.89g | 104% |
| Saturated Fat 23.5g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 405mg | 135% |
| Sodium 42833mg | 1785% |
| Potassium 1142mg | 33% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.17g | 0% |
| Protein 101.38g | 162% |
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