This Brown Butter Roast Chicken Has A Few Unique Ingredients That Make It Bursting With Wonderful Flavor!

This  Brown Butter Roast Chicken Has A Few Unique Ingredients That Make It Bursting With Wonderful Flavor!

The chicken has to soak in all those flavors from the brine overnight. Then the brown butter takes about fifteen minutes to prepare and the chicken takes about two hours and fifteen minutes to roast. It will smell so good, your mouth will be watering long before you even taste it!

Let's Get Started!

The Ingredients To Gather:

 

VANILLA THYME BRINE AND CHICKEN

8 cups water
6 tablespoons kosher salt
1 teaspoon vanilla extract
1 teaspoon dried thyme leaves
1 whole chicken
VANILLA BEAN BROWN BUTTER

8 tablespoons unsalted butter
1 vanilla bean
1 teaspoon sherry vinegar
1 teaspoon kosher salt
1/4 teaspoon allspice
TO ROAST THE CHICKEN

1  sweet onion
2 bosc pears
2 cups chicken stock

The Step By Step Directions To Follow:

To brine  chicken, mix  water, salt, vanilla extract, thyme. Place  chicken in  large gallon-size resealable plastic bag, add  brine until nearly full. Press as much air out of the bag as possible and seal. Refrigerate overnight.
For  vanilla bean brown butter, melt  butter in  saucepan over medium heat, stirring occasionally. Continue cooking  butter, stirring several times to ensure it cooks evenly, until it turns golden brown and smells toasty. Remove from  heat, use blunt butter knife to scrape  inside of vanilla bean pods over pot, allowing  vanilla beans to fall into  brown butter. After scraping, add  vanilla pods, vinegar, salt,  allspice to  pot, whisk. Set aside, infuse for 15 minutes.
Preheat  oven to 425 degrees Fahrenheit. Evenly distribute  onion in  roasting pan. Remove  chicken from the brine, rinse gently, and pat dry. Place the bird in the pan and rub with half of the brown butter mixture, inside and out, getting under skin of  breast. Stuff with two of  pear quarters. Remove  whole vanilla bean pods from  pot, place inside  chicken. Truss bird. Arrange  remaining pear quarters around  bird, drizzle  remaining brown butter mixture, stock over  pears and chicken.
Roast for 30 minutes. Reduce heat to 375 and roast, turning halfway through, for 1 hour 15 minutes to 1 hour 45 minutes longer. If  bird browns too quickly, tent it with tin foil. Allow  chicken to rest for 20 minutes before carving.

Enjoy!

This Vanilla Bean Brown Butter Roast Chicken is so incredible, it may just be your new favorite way to make roast chicken! Have you tried this chicken yet?

Let Us Know What You Thought!

Article Source: Adventures In Cooking 

 





4 Comments

  1. Clara Williams
    Clara Williams July 24, 21:04

    Looks good

    Reply to this comment
  2. Kimberly Othman
    Kimberly Othman October 31, 19:33

    I think it is pointless to brine the bird. Does not bring out flavor like you think it would. Plus I do not understand rinsing the brine off before baking. Kosher salt taste horrible too.

    Reply to this comment
  3. Nicole Martinoff
    Nicole Martinoff November 29, 05:27

    Mmm, looks so good!

    Reply to this comment

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