Subj : Alt Turkey - 10
To   : All
From : Dave Drum
Date : Sat Nov 12 2022 13:33:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sumac Roast Chicken w/Lemon & Garlic
 Categories: Poultry, Herbs, Vegetables, Citrus
      Yield: 4 servings
 
    1/2 c  Kosher salt; plus more
    1/2 c  Sugar
      2 tb Black peppercorns
     10    Rosemary sprigs; divided
     10    Thyme sprigs; divided
      2 md Heads garlic; papery skins
           - discarded
           +=PLUS=+
      5 cl Garlic; 4 smashed, 1 fine
           Chopped
      4 md Lemons; thin sliced,
           - divided
  3 1/2 lb Whole chicken
      2 tb Ground sumac
      1 tb Fine grated lemon zest
           Fresh ground black pepper
    1/4 c  Olive oil; divided
 
  MARINATE THE CHICKEN: In a small pot, bring 4 cups of
  water to a boil. Remove from the heat and stir in the
  salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of
  the thyme sprigs, the smashed garlic, and the slices
  from 3 of the lemons. Pour into a large bowl, add 8 cups
  of cold water, then submerge the chicken in the brine,
  cover with plastic wrap, and refrigerate for 12-36
  hours.
  
  Position a rack in the center of the oven and set @
  400+|F/205+|C.
  
  On a sheet of foil, place one of the heads of garlic,
  then drizzle with 1 1/2 teaspoons of the olive oil and
  wrap to enclose; repeat with the remaining head of
  garlic and transfer to a roasting pan or large rimmed
  baking sheet.
  
  In a small bowl, stir together the sumac and lemon zest.
  Drain the chicken, discard the brine, and use paper
  towels to pat the chicken dry inside and out. Using your
  fingers, gently separate the skin from the flesh and rub
  the sumac mixture under the skin beneath the breasts,
  thighs, and drumsticks. Transfer breast-side up to the
  roasting pan with the garlic bundles.
  
  In a bowl, stir together the chopped garlic and
  remaining rosemary, thyme, lemon slices, and olive oil.
  Stuff the cavity with the rosemary, thyme, and lemon,
  then rub the outside of the chicken all over with the
  oil mixture and season with salt and black pepper to
  taste. Bake until golden brown and a thermometer
  inserted into the thigh reads 160+|F/71+|C, about 1 hour
  10 minutes. Transfer the chicken to a cutting board (do
  not discard the pan juices) and let stand for 10
  minutes.
  
  To serve, carve the chicken and transfer the meat to a
  platter, then tent with foil. Unwrap the garlic, cut the
  heads in half crosswise, and squeeze the cloves into the
  roasting pan. Whisk the garlic into the pan juices, then
  pour the sauce into a bowl and serve alongside the
  chicken.
  
  By: Suzanne Zeidy
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I added chilli spice/powder; that's what makes it Mexican.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.