Facebook isn't the only place that turkey recipes are popping up lately though. It is November after all and I've got turkey on the brain. Since I'm only feeding 3 people, cooking a whole turkey every couple of days just isn't practical. I can't possibly imagine NOT making these delicious looking recipes so I decided to make them with a more moderately sized chicken instead of turkey.
When I came across this recipe for a Honey Bourbon Turkey, I knew that I just had to try it. I really don't feel like the pictures that I took did this recipe any justice. You're going to have to take my word for it that this chicken was incredible. I LOVED the flavor of the brine and I will definitely be making it again - with a turkey next time.
4 cups water
1/2 cup bourbon
1/3 cup kosher salt
1/3 cup honey
3 bay leaves
1 whole chicken
Bring water, bourbon, salt, honey and bay leaves to a boil. Cook until salt dissolves. Remove from heat and let stand 10 minutes.
Place chicken, breast side down, on cutting board.
Use scissors to cut along both sides of backbone.
Flip chicken over and press until breastbone breaks.
Place chicken in bag with brine and refrigerate 18-24 hours.
Remove chicken from brine and pat dry.
In retrospect, I wish that I would have made this recipe with a turkey instead of a chicken because we would have had more leftovers. The chicken was so good that we gobbled up almost the entire bird at one meal with very little left over to have for lunches.