JACOBSEN WEEKLY RECIPES - Simple Roasted Chicken
This week, we roasted two beautiful, organic, free range chickens and topped them with one of our favorite infused salts, Black Garlic.
We ferment organic garlic, a process that takes us nearly three months per batch. We then dry the garlic, peel it, and then blend it into our salt. During the fermentation process, the garlic begins to caramelize and turns golden brown. The result is a flavor bomb of sweet and savory notes and has been one of our best selling products since it was launched in June of 2016.
Our Black Garlic Salt has had quite the exposure of the past few months. In January it made a quick appearance on Naturally, Danny Seo
when Ben Jacobsen gave Danny Seo a tour of our Salt Works. Danny Seo said, "This is delicious! And it's just two simple ingredients- your salt and black garlic."
Our Black Garlic Infused Salt truly enhances any dish it is added to. Below you will find a simple, easy to replicate Roasted Chicken recipe by Chef Andrew Mace. You will also find all the products he used to make this meal a success. Enjoy, and let us know how you like the recipe!
Simple Roast Chicken with Jacobsen Black Garlic Salt
- 1 organic free range chicken
- 1 cup brown sugar
- 1 gallon water
In a large stock pot take water, sugar, Black Garlic Salt
, Kosher Salt
and bring to a simmer. Whisk vigorously to ensure all the sugar and salt is incorporated into the brine. Set aside and allow to cool. Once the brine is cool, carefully submerge chicken into the brine making sure the liquid completely covers the chicken meat. Allow to marinate for 24 hours. When you're ready to roast the chicken, remove from brine and place into a colander or some kind of vessel that will allow the excess brine to drip off. Pat chicken dry with paper towels and allow to rest at room temperature for an hour or so.
Preheat oven to 325 degrees. Place chicken on a sheet tray fitted with a rack that will allow hot air to travel evenly around the chicken. Roast at this temperature for 45 minutes or until internal temperature of the chicken is around 150 degrees.