141.6…Roast Chicken with Mustard Thyme Sauce
Cleaning out my freezer has been quite an adventure. Last night’s dinner has to be the best thing to come out of my freezer in awhile.
Awhile back, I bought chickens at Costco. They came two to a pack….I only needed one so I froze the other. I made this exact same recipe and froze the leftover mustard thyme sauce for another time. Last night was “another time.”
This is seriously the most juicy chicken ever. It takes some time and planning because you have to brine in but it’s worth it!
Roast Chicken with Mustard Thyme Sauce (Serves 4)
Original Recipe: Phillis Carey
10 1/2 cups water
1/2 cup coarse kosher salt
3 Tbsp honey
2 Tbsp fresh lemon juice
Peel from 1 lemon, cut into long strips with vegetable peeler
1 bay leaf
3 large fresh thyme sprigs
1 (4 1/2lb) whole chicken
2 cups (or more) low-salt chicken broth, divided
1 Tbsp butter, room temperature
1 Tbsp all purpose flour
2 Tbsp whole grain mustard
1 tsp fresh thyme leaves
1. For brine, bring water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in a large pot. Cool slightly, then refrigerate brine until cold. Place chicken in a very large resealable plastic bag or deep bowl; add brine and seal or cover tightly. Refrigerate chicken 6 hours. Drain chicken from brine; rinse and pat dry. Place chicken on a plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
2. Preheat oven to 375 degrees. Truce chicken and place on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170 degrees, about 45 minutes. Let chicken rest 10 minutes.
3. Meanwhile, pour juices from roasting pan into 2 cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 tsp thyme leaves. Season sauce with salt and pepper.
4. Slice chicken and enjoy!
I reheated the leftover mustard thyme sauce and drizzled it over everything. I also had mashed potatoes in the freezer so I reheated them, steamed some broccoli and dinner was served. I should note that my husband wasn’t home for dinner. That’s part of the reason why I made this. He does not like chicken on the bone. That means more for me.
It was good carving practice before Thanksgiving. I’m not the best carver in the world so I needed the practice. And I know you normally don’t serve the leg like that but it’s my favorite part.
I kept breakfast light this morning because I was meeting some friends for breakfast. Yep. Two breakfasts. I was up at 5AM so there was no way I’d make it until 9:00 without eating.
First breakfast was Fiber One Honey Squares cereal with almond milk.
I took the kids to school, went to my son’s parent-teacher conference (he passed with flying colors!), then off to Thyme in the Ranch in Rancho Santa Fe to meet my friends. We were celebrating two of their birthdays. I ordered the Quiche Lorraine and a cup of coffee.
It was most delicious. My second breakfast rocked.
After breakfast part two, I came home, did some work and picked up my daughter from school.
While typing up this post, I enjoyed and apple with some Teddie peanut butter.
Agenda for the rest of the day: pick up my son from school and go to a friend’s clothing boutique opening. I heard they are having wine there tonight. :)
White meat or dark meat? Or no meat? Both!
Do you ever cook fancy meals for just yourself? I sometimes do when I have a craving for something.