Roasted Chicken with Mustard Sauce! Roasted Chicken with Mustard Sauce!

This post was going to be about my pear bread but the roasted chicken blew it so far out of the water that I just had to write about it first.

First let me point out I have never roasted a whole chicken before. Prime rib, yes. Beef tenderloin, yes. Pork roast, yes. Pork tenderloin, yes. But never a chicken. Maybe it was beginner's luck, maybe it was the spice rub or the use of fennel. But, no. I assure you, the success of this recipe was directly related to one thing. Brining. I have brined once before (a turkey for Thanksgiving) and I have learned that there are two keys to a successful brine. 1. Kosher salt and lots of it. 2. Making sure the brine covers the entire piece of meat.



Even though brining is stupid easy it takes forever which is probably why most people don't do it, however I am now believer; a big believer. My chicken was delicious and juicy (as I hope yours is). The mustard sauce was just tangy enough that you could drink red wine with this meal (as we did since the office is closed YET AGAIN.) I could go on forever and ever because it is just THAT GOOD.

Adapted from Bon Appetit September 2007 and Bon Appetit October 2003

Brine:
10 1/2 cups water
1/2 cup Kosher salt
2 tbsp honey
2 tbsp lemon juice
1 tbsp lemon/orange zest
3 sprigs fresh thyme plus 3 tbsp fresh thyme leaves
1 bay leaf
a brining bag or oven bag
3/12 to 4 pound chicken

Bring all ingredients to a boil in a large stock pot, long enough so the salt has completely dissolved. (I let mine boil about 10-15 minutes). Remove the pot from the heat and let it cool about 1 hour.



Remove the giblets from the chicken and reserve for another use or toss them. Put the chicken in your brining/oven bag and pour the brine over the bird (it's fine for the herbs and zest to get in there too). Seal the bag and put it in the fridge (or a cooler with ice!) at least 6 hours or over night.



When you're ready to take your chicken out drain the brine and all the herbs/zest. Pat the chicken dry and let it stand uncovered for 2 hours.

Stuffing, Herb Rub, and Mustard Sauce
2 large fennel bulbs tough outer layer removed, chopped
1 large onion chopped
6 cloves of garlic
4 tbsp of your favorite fresh herb mix (I used rosemary, thyme, and parsley)
2 tbsp crushed fennel seeds
2 tbsp olive oil
2 cups of dry white wine/chicken broth/water or a combination (which is what I did)
1 tbsp unsalted butter
1/2 tbsp flour
1 tbsp of smooth Dijon mustard
1 tbsp whole grain Dijon mustard

Preheat the oven to 425 degrees.
Place the chopped fennel and onion in a large bowl, add the garlic, half of the oil and herbs, and toss lightly.



Combine the remaining herbs and oil in another small bowl (it will be fairly thick)

Take lemon halves and rub your chicken down, squeeze a bit of juice in the cavity. Loosely stuff the chicken with the fennel and onion mixture. Place remaining mixture around the chicken. Rub the chicken with the oil and herbs and place in the oven.

Roast for about 20 minutes then pour some of the broth/wine/water mix over the chicken. Roast another 20 minutes and repeat. After the second basting, flip your bird and roast another 20 minutes, or until the juices run clear when pricked with a fork. Transfer the chicken to a plate and let stand for about 10 minutes. While chicken is standing put your roasting pan across two burners. Add any remaining wine/broth/water mix and scrape p the brown bits. Add the butter and flour. Whisk until the butter is melted and the sauce is smooth. Add mustard, whisk until smooth again. Add extra thyme, salt, and pepper.

Spoon sauce over carved chicken and love it. As Ken said to me after his first bite, "This rocks."