Saxony Brine Broiler
About the Saxony Brine Broiler
The Saxony Brine Broiler, a legendary dish rooted in German culinary tradition, originates from the rich and fertile region of Saxony. This dish is celebrated for its flavorful juxtaposition of savory and tangy, with a hint of the herbal nuances that are characteristic of Saxon cuisine. The broiler, typically a young chicken, is soaked in a seasoned brine solution, infusing it with moisture and flavor before it is cooked to perfection. The influence of the Saxon brining technique dates back to the Middle Ages when the preservation of meat was a culinary priority, and today, that wisdom manifests in this succulent dish.
Ingredients
- Whole Chicken (Broiler) - about 4 pounds, cleaned and giblets removed
- Water - 2 quarts
- Salt - 1 cup
- Sugar - 1/2 cup
- Bay Leaves - 3 dried leaves
- Black Peppercorns - 1 tablespoon
- Fresh Thyme - 5 sprigs
- Garlic - 6 cloves, smashed
- Lemon - 1, quartered
- Olive Oil - 3 tablespoons
- Onion - 1 large, quartered
- Carrot - 2, halved
- Celery - 2 stalks, halved
- Butter - 2 tablespoons
- Ground Black Pepper - to taste
- Fresh Parsley - for garnish
Instructions
Preparing the Brine
- In a large pot, combine water, salt, and sugar. Stir the mixture over medium heat until the salt and sugar have completely dissolved. Allow the brine to cool.
- Once cooled, add bay leaves, peppercorns, fresh thyme, garlic, and lemon quarters. Stir to combine.
Brining the Chicken
- Submerge the whole chicken in the cooled brine, ensuring it is completely covered. Refrigerate for at least 12 hours or up to 24 hours for maximum flavor infusion.
Roasting the Chicken
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
- Rub the chicken with olive oil and season with ground black pepper.
- Place the onion, carrot, and celery at the bottom of a roasting pan. Position the chicken on top of the vegetables, ensuring even positioning.
- Tuck dollops of butter under the skin of the chicken breasts to enhance browning and flavor.
- Roast in the preheated oven for 60-70 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Use a cooking timer for accuracy.
Finishing Touches
- Remove the chicken from the oven and let it rest for at least 10 minutes before carving.
- Garnish with fresh parsley before serving.
Serving Suggestions
Traditionally, the Saxony Brine Broiler is served alongside a bubbly potato salad or crisp roasted potatoes to complement its robust flavors. Consider pairing it with a light, refreshing Riesling wine that offers a contrast to the savory brine glaze. The dish not only satisfies the palate with its complex flavors but also elevates a dining experience with its historical richness and culinary elegance, making it the ideal centerpiece for any wholesome meal.
As a testament to Saxony's heritage, this brined broiler serves as more than just a dish—it's a bridge to the past, a sensory glimpse into the age-old traditions that continue to influence modern cooking methods today. Enjoy the harmonious blend of flavor and history with every bite!