Meal Under $10: Brined Crispy Chicken

Ingredients

Brined Crispy Juicy Chicken

  • One 4-5 pound whole chicken
  • 1/2 cup light Karo syrup
  • 1/2 cup (1 stick) butter
  • 1 cup salt
  • Salt and pepper to taste

Honey Horseradish Potatoes

  • 2 1/2 pounds red potatoes (or Yukon Gold)….or try another type if you want
  • 1/4 pound butter (1 stick)
  • 1 cup heavy cream (this is the most expensive item in the recipe-I buy heavy cream at Wal-Mart)
  • 1/4 cup honey
  • 1/4 – 1/2 cup horseradish
  • salt and pepper to taste

Green Beans with Shallots

  • 1 pound fresh green beans, ends removed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large shallots
  • Kosher salt and fresh ground black pepper

Directions

Brined Crispy Juicy Chicken



How to brine the chicken

Wash and pat dry the chicken. Put the chicken in a gallon size zip-lock bag. Pour 1 cup salt in the bag and fill with cold water. Place in refrigerator and let sit for 4-8 hours. (Sometimes the bag leaks so I always place the bag in a bowl-you can also put the chicken, salt and water straight in a bowl and weigh the chicken down with a plate).

Preheat oven to 425 degrees. Spray a large roasting pan with cooking spray. Rinse the salt off the chicken and pat dry. Place chicken in roasting pan. Melt the butter, add the Karo syrup to the butter and mix. Brush about 1/4 of the butter/syrup mixture over the chicken, add a pinch of salt and sprinkle with pepper. Roast, uncovered for 1 to 1 1/2 hours or until the temperature reaches about 165 degrees, brushing every 20 minutes with the remaining butter/syrup mixture. The skin of the chicken will turn black-you want it to so don’t cover. Let rest before carving.

Honey Horseradish Potatoes



Boil the potatoes (leave the skin on) and strain. Heat the butter and cream in a saucepan over medium heat. Put the potatoes in a bowl (or food processor), add the heated butter and cream mixture. Whip together with the honey and horseradish. Season with salt and pepper.

Green Beans with Shallots



Blanch the green beans in a large pot of boiling salted water for 3 minutes or untill they’re crisp-tender. Drain immediately and immerse in a bowl of ice water.

Heat the butter and olive oil in a large saute pan. Saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the green beans and add to the shallots. Add salt and pepper to taste, tossing well. Heat only until the beans are hot.