So this is my second or third attempt at this and still, ya know, it just ain't quite what I want.  I like the idea of salt brining my chicken.  It's almost like Curing meat there's so much salt.  But flavor?  Ohhhhhh..... Sweet LORD!  If I could just figure out how to get the flavor in without the salt I'd be in Heaven.  So here's the To Do's and if I find a better way I'll fill ya in later.....

Salt Brine:

1/4 Cup Kosher Salt
1 TBS dried Rosemary
1 TBS dried Rubbed Sage
1 TBS Dried Thyme
1 Lemon

1 Morter and Pestal that your sister gave you as a 'thank you for being in my wedding' gift for da mashing

1 average size pack of Bone In, Skin On Chicken.  I am using Thighs.



Add about a 1/4 of the 1/4 Cup of kosher salt.  Now add your dried spices and get to rubbing.  Smoosh, mash, and smush those babies until it's all powder.  At this point toss the rest of the salt into a Ziplock.  Take 1 Lemon and zest it over the pestal, and toss in any fresh herbs you like on chicken.  I bruised up some more Sage and a bit of Thyme and mixed those in.    Mix your pestal product with the rest of the salt and pour it back into the pestal or measuring cup.  Add the chicken to the bag in one single layer.  Now dust each piece of chicken with the salt mix.  Once they are all dusted (you should have used all the salt mix) squish the air out and Ziplock it.  Now?  We wait.  18 to 24 hours is premium.  Enough time for the salt to bleed out the moisture and for it to soak back in carrying all those yummy flavors from the bag.

Please.  Refridgerate the chicken during that 18 to 24 hours.  We are not making a science project Okey Dokey? *grumble*

Now!  To Cooooooook Ze Chickens!

I used my Dutch Oven and sloooooow roasted them at 250.  Heat up the bottom of the dutch and add about 3 TBS of Olive oil.  Or whatever just coat the bottom.

Rinse Well and Pat Dry Your Chicken bits.  Add those to the dutch.  Now, do the most awesome thing you'll do all day.  Give yourself a reason to drink.  Open a bottle of white wine.  YOU NEED IT FOR COOKING.  Add 2 or three glugs of white white to the bottom of the dutch.  Now cover, toss it in the oven and walk away.  Go back in an hour and a half.

During your time off from 'cooking' you should be chopping.  You need to rough chop a container of portabellas and set them to the side, and decide upon a starch for this meal.  Personally, I'd make a box pilaf, or some plain egg noodles, or even brown rice.  Something nice and nuetral.  There's plenty of The Flava' coming. 

Now, after the hour and a half take that chicken outta the oven.  Get a baking sheet and fish them outta there.  There should be a fair amount of juice in the bottom of the dutch.  Once they're on the sheet get em back in the oven and raise the temp to 350.   Take that dutch and drain most of the juice into a cup, or tin.  Do not dicard the juice.  IS GOOD.  Leave, or add back enough to coat the bottom really well.  Shake in some flour.  About the equal amount.  Make a paste and run it around  the pan with a wisk.   Make sure it's pliable.  If it need more juice add from the fat already removed until it's a nice roux. 

Toss in 1 can of chicken broth and your rough chopped mushrooms.  I like to add some more fresh Herbs here too.  Lemon Thyme, 4 or 5 sprigs, Rosemary 1 sprig (it's strong) , and your dried stuff.  Black pepper, Old Bay, and just a dash of Nutmeg.  Keep wisking unitl it thickens up.  It shouldn't take long. 

Turn off the heat and squeeze in half the juice of a lemon, wiiiiisk.......... then!  The very bestest part!  5 or so TBS of heavy cream.  Or, just until it lightens the sauce.....  Mmmmmm...... Heavy cream.  It's not just for coffee anymore Ladies.

Take some butter and 3 or 4 sage leaves (finely diced) and smoosh it together.  You can brush this over the chicken bits or microwave it for 10 seconds and spoon it over the chicken and make sure to crisp it up for about 10 minutes before you take it out of the oven.  MMmmmm..... crispy chicken..... *drool*

Plate the Chicken on top of the carb and drape the chicken with the sauuuuuuuce and add the vegi to the plate.  MmmmmMmMmmMm..... DrooOoOoOooooL!



I like to steam some broccoli, or cauliflower with this.  You could even mash the cauliflower and turn it into 'Almost Mashed Taters' if you boil them in chicken broth then mash em. Add some butter buds, or butter, and eat!

I think next time I'll just Regular Brine the chicken, it was a bit salty.  Almost ham like really.  I thought the sauce would cut the salty but, sadly, no.  

It looked good, the skin was crisp and flavorful, minus the salt, the chicken was flavorful, but it was still toooooooo salty. 

Try Again. :/