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Brined, Roasted Chicken

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Chicken thighs and seasoning

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs
  • 1 TBL fennel seeds
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 quarts water
  • 2 bay leaves
  • 2 TBL dried ground mustard
  • 2 TBL vegetable oil

Instructions

  1. In a large pot, toast the fennel seeds then add the salt, sugar,water and bay leaves. Simmer for 5 minutes, then let it cool completely
  2. Immerse the chicken thighs in the brine and let it rest covered until it completely cools, then refrigerate overnight
  3. Pat the thighs dry, slice the skin with a knife and rub with the ground mustard and vegetable oil
  4. Place on a baking sheet or in a roasting pan and roast @ 325 for 25-35 minutes or until internal temperature in the thickest thigh reaches 165 degrees
  5. Remove from the oven and let them cool
  6. When cool enough to handle, remove and discard the skin and pick the meat from the bones
  7. Reserve the meat, bones and all the juices for making the chili broth at the end

Notes

Do not substitute chicken breast for thighs, it will leave out a lot of flavor.

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