Juicy Breasts....

OK.  I know it's not the best picture I've ever had on here, but there's a perfectly good reason why this chicken never got it's plated shot.  Elliott and I just about devoured the thing in ten seconds.  The secret? Brining!


Quick list of ingredients:


For the brine:

1/4 cup kosher salt
1 bay leaf
1 tsp garlic powder
1 tsp celery seed
1 tsp herbs de provence
2 peppercorns
1/2 white onion
1 garlic clove
1 tsp granulated onion

The rest:

1 large bone-in skin-on chicken breast
3 tbsp butter softened
1 tsp Bell's Seasoning
1/8 tsp cayenne powder
1 tsp olive oil
1/2 white onion
1 garlic clove
2 lemon slices

You'd better start this recipe early, because brining takes at least an hour, and up to three.

Fill a medium stock pot with warm water, and stir in all of the brine ingredients.  Wash the chicken breast under cold water and place skin up on a cutting board.  Using the palm of your hand, press down on the center breast bone until it cracks.  This step ensures the chicken will lay flat for cooking.  Place the chicken in the brine, cover the pot with a lid, and put it in the refrigerator.  Leave the chicken in the brine for up to three hours.  I only did 1 1/2.

When your time is up, remove the breast from the brine, and rinse it under cold water.  Pat it dry.  To achieve a crispier skin, allow the chicken to dry in the refrigerator for another half hour.

Now we season.

  
If you don't have this stuff, I'm sorry.  It's a really great poultry blend.

Preheat the oven to 400 degrees.

Massage the butter under the skin of the breast, making sure to get it evenly distributed underneath.  You can separate the skin from the meat by pushing your fingers up in there, (it's really sexy) and create a lovely little butter pocket.  Rub the outside with a little olive oil, and all of the herbs in the second list.  Line your pan with foil and place the onion, garlic and lemon slices in a little pile in the center.  Arrange the breast on top of the flavor pile, and put her in the oven.

Allow the breast to cook for 15 minutes, and reduce the heat to 350 degrees after that.  Continue to cook for another 20 minutes, or until the center reaches a safe 165 degrees!  I promise your chicken breast won't be dry, and it certainly won't last long either.

For real.