Brined Roast Chicken with Tomato Glaze

Ingredients

• 1 chicken
• salt and pepper
• 1 tbsp ground cumin
• 3 tsp olive oil
• Brine:
• 10 oz sea salt
• 10 oz brown sugar
• 4 cloves garlic, crushed
• 4 cloves, whole
• 2 bay leaves
• Glaze:
• 1 tbsp butter
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp cayenne
• 1/2 tsp pepper
• 1 oz sweet paprika
• 8 oz tomato sauce
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 tbsp brown sugar

Instructions

Day before cooking, place brine ingredients in a container just large enough to hold it. Add 8 cups warm water and mix until well combined. Submerge chicken and refrigerate for 12 hours.

Glaze:

Melt butter. Add onion, garlic and salt. Cook about 10 minutes until onion is soft. Add spices and cook until fragrant, about 2 minutes. Add remaining ingredients and combine. Bring to simmer and cook, stirring occasionally, 15-20 minutes until reduced and thickened. Blend until smooth.

Remove the chicken from the brine 2 hours before cooking. When it has reached room temperature, pat dry with paper towels and sprinkle with salt, pepper and cumin. Run into the skin.

Preheat oven to 400F. Place chicken on a rack inside a roasting pan and add 1/2" of water in the base. Roast for 20 minutes and then apply the glaze liberally. Reduce heat to 375F. roast for another 20 minutes and apply the glaze again. Continue roasting until thigh juices run clear, about another 20 minutes, or until meat thermometer registers poultry level at the thickest part of the thigh.

Turn oven off, glaze chicken again and rest on oven for 15 minutes. Serve with extra glaze

Additional Notes

Two day process