pickle juice and saturday night dinner

When the last dill pickle is gone do you ever, especially when you where a kid, find yourself

taking a little sip out of the jar maybe two sips. Come on tell the truth, I did, and its really

delicious. Why else would the pickle be so good if the juice wasn’t. So when you have left

over pickle juice don’t waste it, use it to make chicken taste delicious. I know I was a little

skeptical at first and then I tried it, wow this one is amazing. Brine your chicken in dill

pickle juice for flavor and to keep it moist in the oven. You will be amazed at how moist

your chicken is and how it just falls off the bone. Serve it with potatoes and onions roasted

alongside and the most amazing sauteed swiss chard you’ll ever make.

Vinegary pickle brine is a tough match for wine, but a fruity, unoaked white is probably the

best option for this tangy chicken and savory, slightly bitter, swiss chard. Try the floral

fruity Wildfire trinity, the viognier, chardonnay and sauv blanc are the perfect

combination for this complex flavor profile.

Now I like cooking my chicken whole either in the oven or on the BBQ – butterflied. Easy to

do and makes seasoning and cooking more uniform. With a good pair of kitchen shears cut

down either side of the backbone through the soft rib bones and discard. On a large plate

or cutting board flatten the chicken by pushing down on all the joints. now your ready to

brine. You will want to do this 24 hours in advance to get the best result from the pickle

juice.

chicken brined in picklejuice

INGREDIENTS – serves 6

1 3 1/2 to 4 lb whole chicken – butterflied

2 cups dill pickle juice

1 tbsp crushed garlic

juice of 2 lemons

10 to 12 sprigs of fresh thyme

In a large resealable plastic bag mix the brine, crushed garlic, lemon juice and 5 sprigs of

thyme, add the chicken and squeeze out any air and seal. refrigerate for 24 hours.

1/2 cup olive oil, divided, and some extra for drizzle on the onions and potatoes

3 tsp paprika

1 1/2 tsp sea salt

2 medium yellow onions quartered

4 large yukon gold potatoes peeled and quartered

salt and fresh ground pepper

2 lbs swiss chard – thick stems and ribs removed, leaves coarsely chopped

1/2 small red onion sliced and quartered

1 tbsp crushed garlic

When ready to cook remove the chicken and rinse with water then pat dry. preheat the

oven to 350

′

. loosen the skin on the breast, thighs and legs and place the remaining sprigs

of thyme under the skin. Brush the chicken all over with 1/4 cup of olive oil. mix the

paprika and sea salt together and coat the skin side of the chicken evenly with the mixture.

place in a roasting pan with the onions and potatoes drizzled with olive oil and seasoned

with salt and fresh ground pepper. Roast covered for 1 1/2 hours, roast uncovered for the

last 30 mins. remove from oven and let chicken rest 10 mins before carving to serve.

when you uncover the chicken to finish roasting start the chard.

vegetables and swiss chard saute

In a deep skillet on medium

heat add 1/4 cup olive oil, crushed garlic and onions. saute until onions begin to get soft

about 7 to 8 mins. start adding chard a handful at a time tossing to coat with oil, when all

the chard is in and coated with the oil season with salt and pepper, cover and saute until

chard is tender.

to serve divide the chard evenly on warm plates, place chicken pieces on top of the chard

add some potatoes and onions to each plate and serve with wildfire trinity. You are going to

love the flavors in this dish. Nobody will believe its done with pickle juice. let me know how

many compliments you get on this one.

Comments

[Cheap Hermes]

America would be in better shape if banks had listened to the killjoys who warned that house prices would not rise for ever.

[Justin Bieber Shoes]

YES.i love it very much. thank you for sharing it with us.

...