#TwoWeeksOfChristmas: Christmas Dinner Menu – Part 1

Meat, Fish and Poultry

Sorrel Brined Chicken



Whole chicken, cleaned
2 gallons drawn sorrel
4 cloves smashed garlic
1/2 cup salt
1/2 cup sugar
2 bay leaves
3 pimento berries
5 cloves
3-inch piece of ginger cut up
One stalk scallion
thyme leaves

1. Bring all ingredients except chicken to a boil. Allow mixture to cool completely.
2. Add sorrel brine to a large vessel with a lid.
3. Place roaster neck down. Weigh it down with a plate.
4. Cover and refrigerate for 12 hours.
5. Preheat oven to 350°F.
6. Take bird out of the brine and place in a roasting pan. Discard brine.
7. Roast for 15 min per pound.

Other meat ideas