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Brined Whole Chicken + Garlic Bora

Print Recipe
Author Jehan Powell

Ingredients

  • 1 - 5 lb whole chicken
  • Brine:
  • 1 whole onion cut into quarters
  • 8 whole cloves garlic smashed
  • About 15 sprigs thyme
  • 2 rosemary stalk
  • 2 tsp ground black pepper
  • ¼ cup salt
  • ¼ cup sugar
  • 2 whole bay leaves
  • 4 cups hot water + 4 cups cold water
  • Dry Spice Mix:
  • 1 ½ tsp salt
  • ½ tsp paprika
  • 1 ½ tsp garlic powder
  • ½ tsp black pepper
  • For garlic green beans:
  • 1 lb Chinese long beans cut into 2 inch pieces
  • 1 tbsp butter
  • 1 tsp canola oil
  • 2 cloves garlic sliced thinly
  • ½ cup chicken stock
  • Salt and pepper to taste

Instructions

  • In a large bowl place cleaned chicken (remove giblets from cavity).
  • Pour hot water in a bowl large enough to hold the chicken.
  • Add onion, garlic, thyme, rosemary, black pepper, salt, sugar then stir until the sugar and salt have dissolved.
  • Next add cold water then place cleaned, whole chicken (remove giblets from cavity) making sure that chicken is completely submerged.
  • Cover with cling wrap and refrigerate.
  • If the chicken floats place a weight such as a plate with a few soup cans on the top.
  • Allow to sit for at least 12 hours but no more than 24 hours.
  • After 12 hours, remove chicken from the fridge and discard the brine.
  • Let the chicken sit until it comes to room temperature.
  • In the meantime preheat oven to 425 degrees.
  • Next in a small bowl, add salt, paprika, garlic powder and black pepper and stir to combine.
  • Sprinkle on top and on the inside of the chicken with seasoning mix.
  • Place in a large roaster pan breast side up and place into oven and bake for 1 ½ hour or until the juices run clear.
  • Remove from oven and allow chicken to sit for 20 minutes before cutting.
  • For Garlic Green Beans:
  • In a wide frying pan over medium heat add butter and canola oil.
  • When the butter has melted add garlic and stir-fry until edges are lightly browned, about 2 minutes.
  • Add Chinese long beans then stir fry for 5 minutes.
  • Add chicken stock, salt and pepper then bring to a boil then cover frying pan and cook for 10-15 minutes or until tender and all liquid is gone.
  • Remove from heat.