• Alt Turkey - 10

    From Dave Drum@1:18/200 to All on Sat Nov 12 13:32:38 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sumac Roast Chicken w/Lemon & Garlic
    Categories: Poultry, Herbs, Vegetables, Citrus
    Yield: 4 servings

    1/2 c Kosher salt; plus more
    1/2 c Sugar
    2 tb Black peppercorns
    10 Rosemary sprigs; divided
    10 Thyme sprigs; divided
    2 md Heads garlic; papery skins
    - discarded
    +=PLUS=+
    5 cl Garlic; 4 smashed, 1 fine
    Chopped
    4 md Lemons; thin sliced,
    - divided
    3 1/2 lb Whole chicken
    2 tb Ground sumac
    1 tb Fine grated lemon zest
    Fresh ground black pepper
    1/4 c Olive oil; divided

    MARINATE THE CHICKEN: In a small pot, bring 4 cups of
    water to a boil. Remove from the heat and stir in the
    salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of
    the thyme sprigs, the smashed garlic, and the slices
    from 3 of the lemons. Pour into a large bowl, add 8 cups
    of cold water, then submerge the chicken in the brine,
    cover with plastic wrap, and refrigerate for 12-36
    hours.

    Position a rack in the center of the oven and set @
    400+|F/205+|C.

    On a sheet of foil, place one of the heads of garlic,
    then drizzle with 1 1/2 teaspoons of the olive oil and
    wrap to enclose; repeat with the remaining head of
    garlic and transfer to a roasting pan or large rimmed
    baking sheet.

    In a small bowl, stir together the sumac and lemon zest.
    Drain the chicken, discard the brine, and use paper
    towels to pat the chicken dry inside and out. Using your
    fingers, gently separate the skin from the flesh and rub
    the sumac mixture under the skin beneath the breasts,
    thighs, and drumsticks. Transfer breast-side up to the
    roasting pan with the garlic bundles.

    In a bowl, stir together the chopped garlic and
    remaining rosemary, thyme, lemon slices, and olive oil.
    Stuff the cavity with the rosemary, thyme, and lemon,
    then rub the outside of the chicken all over with the
    oil mixture and season with salt and black pepper to
    taste. Bake until golden brown and a thermometer
    inserted into the thigh reads 160+|F/71+|C, about 1 hour
    10 minutes. Transfer the chicken to a cutting board (do
    not discard the pan juices) and let stand for 10
    minutes.

    To serve, carve the chicken and transfer the meat to a
    platter, then tent with foil. Unwrap the garlic, cut the
    heads in half crosswise, and squeeze the cloves into the
    roasting pan. Whisk the garlic into the pan juices, then
    pour the sauce into a bowl and serve alongside the
    chicken.

    By: Suzanne Zeidy

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)