“Time is free, but it's priceless. You can't own it, but you can use it. You can't keep it, but you can spend it. Once you've lost it you can never get it back.” ~ Harvey MacKay
To my friends and family that follow my blog, you might be curious about "Foodie Friday" and "Flashback Friday". In the land of blog, we are invited to participate in events hosted by other bloggers. My blog is just one of many that participates in Foodie Friday and Flashback Friday, so feel free to see what else is cooking on our hostesses blogs Designs by Gollum and Suzy at Kitchen Bouquet. Suzy encourages us to join her in "Flashback Friday" so we can enjoy looking back at the food we have served, the gardens we tended, and the trips we have taken.
My contribution is a quick fix for work days, and never a trainwreck since it is so easy. Once a week, I brine a whole chicken before leaving for work, come home and remove it from the brine, pat it dry, rub it with oil and pop it in the oven in a roaster. This is my favorite way to cook a whole chicken, as it comes out very moist. I like to use my Italian roaster that I received in a swap on a cooking forum from Ann at Thibeaults Table
Roasted Chicken with Maple-Sage Brine
1 whole 3 lb. chicken
1/2 cup maple syrup (or more if you desire)
1/2 cup salt
1/2 bunch fresh sage
Water (enough to submerge the chicken)
Mix syrup, salt and 1 cup of water to dissolve. Put chicken in a large bowl, and pour water/salt/maple mixture over the chicken. Add enough water to cover chicken completely in the brine.
Leave chicken in brine for at least eight, and up to 24 hours. Remove from brine and pat dry.
Lightly brush chicken with olive oil. Roast at 375 degrees for 40 minutes, or until thigh reaches 165 degrees or juices run clear.
Serve with wild rice and a salad. Easy and delicious week night dinner.
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