From the kitchen at Nostalgia Farms
This is a comforting addition of a fairly simple dish, great for a holiday meal and an easy way to bring local into your festivities. The only trick here is the brining. I have found that with the leaner meat of a free-range chicken, an overnight soak in a brine helps make a perfectly roasted free-range chicken. The brine is a fairly simple mix of 1 quart water, ½ cup salt and ¼ cup sugar. From there you can add whatever herbs, spices or citrus that echoes the flavor of your meal. Make enough solution to submerge the chicken completely, cover and refrigerate overnight. When ready to cook, drain and pat dry, then proceed with your favorite roast chicken recipe. Dropping the temperature by 25 degrees also seems to help keep these naturally lean birds stay moist.
