Country Baked Chicken
"If you are in a rush and need a meal done within an hour or so, feel free to skip the brining process in this recipe and buy a pre-cut up chicken at your local supermarket. Also skip the stock and the gravy, and just roast the cut up chicken with the butter or oil, the spice rub and vegetables. Note that the vegetables will require additional cooking if you chose this method so either roast them for 20 minutes before adding the chicken, or continue roasting while chicken rests. Either way the vegetables will take about 20 minutes or so longer than the chicken to cook...."
INGREDIENTS
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1 whole 5 -7 pound roasting chicken
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2 quarts of water
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½ cup brown sugar
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½ cup kosher salt
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12 black peppercorns
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1 whole bunch of fresh thyme
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4 whole unpeeled garlic cloves, smashed
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2 quarts ice
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2 teaspoons salt
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½ teaspoon black pepper
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2 teaspoons dried thyme
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2 teaspoons dried sage
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1 tablespoon paprika
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1 teaspoon garlic powder
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¼ teaspoon onion powder
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Pinch of cayenne
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chicken scraps (back, wings, neck)
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5 chicken feet (optional)
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½ medium onion
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2 celery stalks, left whole
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3 medium carrots, cut in half
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2 quarts cold water
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5 back peppercorns
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2 garlic cloves, smashed
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½ bunch parsley stems
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1 teaspoon salt
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2 pounds carrots, peeled and cut into bite sized pieces
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1 pound onions, cut in wedges
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1 ½ pounds medium-sized new red potatoes, peels on and cut in quarters
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2 stalks celery, cut into 2 inch pieces
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½ stick plus 3 tablespoons butter, divided
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2 ounces flour
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4 ounces sour cream (½ cup)
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½ teaspoon gravy flavor color (such as Kitchen Bouquet)
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Pinch of dried thyme
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Salt and pepper to taste
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